Grilling corn... How do you do it....

Discussion in 'Fruits and Vegetables' started by DaveOmak, Sep 21, 2012.

  1. DaveOmak

    DaveOmak Member

    Bride is wanting to make "Roasted Corn Salad" with corn (duh), zucchini, tomatoes, onion, jalapeno, bells, lime juice, olive oil, cilantro, garlic and sugar and there is probably more.... Bride doesn't give out all the ingredients for some reason..... I think that is all the ingredients...
    This is the last of our corn for the year so here goes.... How to roast corn.... All the recipes call for removing the silk, rewrapping the ear with the leaves and soaking for 15 minutes in water and cooking on the grill....
    I know I read somewhere that silk will come off easily when something is done somehow when cooking corn.... I guess I am asking what will happen if I cook with the silk on, (au natural).... You'd think, as old as I am, I have done this before.... Wrong.... a newbie at roasting corn here.....
  2. DaveOmak

    DaveOmak Member

    Well, I am happy to report.... All went very well... Except the jalapenos and cilantro did get forgotten... Roasting the corn, after soaking for 3 hours, the silk came right off no problem... Jalapenos and cilantro would have made it better but it was good.. Sitting in the refer overnight would have melded the flavors better.... live and learn... Quite a task making this salad.... Glad bride undertook it and not me... the kitchen was a mess.... we have enough for 3-4 days so I guess it was worth it... may add japs and cil to it today..... Dave

    Corn on the grill.jpg Veggies.jpg tomatoes.jpg Money.jpg
    coyote1 likes this.
  3. coyote1

    coyote1 Member

    looks good Dave
    I have tried corn on the smoker soaked it for about a hour then mixed my rub with butter then buttered them and smoked not sure how long I smoked them
    how long did you cook them on the grill
  4. DaveOmak

    DaveOmak Member

    Grilled about 40 minutes with all 4 burners on low, lid down.... Grill therm read 400 deg.... The kernels did not get browned, which I thought they would... Darn.... I guess I could have put them back on without the husk to brown up a bit.... Like Ann Burrell says, "Brown food is good" ... Bells got a little soft, should not have grilled them... the crispy sweetness would have been better in the salad.... "Every day you learn something doesn't count toward days spent looking at the green part of the grass".... We are adding cilantro and New Mexico Big Jim's from the garden today and some pickled Jalapeno's from the jar.... If we keep adding stuff, the salad should last for a week.... Dave
  5. Brian

    Brian Jack of all grills and master of none. Staff Member

    Dang Dave that looked great.
  6. DaveOmak

    DaveOmak Member

    After all the additions, it still lacked something... Bride added Badia Mojo marinade and that gave it the finishing touch of citrus and spices that made it very good...
  7. Case

    Case Member

    Dave I throw the corn back on after husking when I cook on the grill. Removing the silk is easiest after cooked.

    Give one of these a try:

    Here's another recipe that I haven't posted yet for Street corn

    Grill Corn to your preferred doneness. Let the corn cool just enough to handle and peel back the husks, leaving them attached at the bottom. (The husks are going to serve as handles when eating the corn.) Remove the corn silk and generously spread the ears with Jalapeno mayonnaise. Sprinkle the corn with the cheese and chile powder. Serve immediately.

    6 fresh ears corn (husks on)
    • 1/2 cup Jalapeno Mayonnaise
    • 3 cups finely shredded queso fresco
    • 2 1/2 tablespoons Guajillo Chile Powder
    Jalapeño Mayo

    • 1 small jalapeno pepper
    • 2 limes, juiced
    • 2 egg yolks with a little white*
    • Kosher salt
    • 2 cups vegetable oil
    • 2 cloves garlic
    In a food processor, blend the garlic, jalapeno, and lime. Add the egg and salt, to taste. While the motor is running, drizzle in the oil until a smooth sauce is formed. Store in the refrigerator until ready to use.

    Guajillo Chili Powder

    4 guajillo chiles, seeded
    • 3 chiles de arbol
    • Kosher salt
    Preheat the oven to 400 degrees F.

    Put the chiles on a small baking sheet and bake until browned, about 3 minutes. Let cool.

    In a clean coffee or spice grinder, finely grind the chiles and transfer to a bowl. Stir in the salt and use as desired.
  8. p.z.

    p.z. Member

    I really like the idea of the jalapeño mayo, and the dried chile powder sounds like a winner. Using dried chiles is one of my favorite ways to spice up a dish with floral fragrances, yet not too much heat if you choose your peppers correctly.

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