We’re as corny as Kansas, aren’t you?
Great sweet corn is as much a labor of love as smoking meats. Know your product, its quality, how to prepare it, season it, and how to cook it to get the best possible results.
This information will give you more tools for your toolbox in producing the best-tasting corn you can get.
When you think of county fairs, backyard BBQs and the iconic treat of corn on the cob in the husk, there are many methods to use for this process.
My favorite is to husk the cob!
How to BBQ Corn on the Cob in the Husk
Remove the tassel and threads, fold the husk back over it, and soak it in equal parts of milk and water with 1 tablespoon of white, cane sugar, and let soak for one hour or longer.
Make sure your coals are ash covered or the grill is hot. Drain the corn. Layer the husked corn on the grill and cook for 30-40 minutes, turning every few minutes to cook evenly.
Once cooked, take the cobs off the grill, and store them in a covered container to steam.
When serving, pull back the husks, and dip them in melted butter, if desired.
This is the ultimate indulgence of the harvest. So crisp and flavorful.
Want to jazz it up a bit? Try the Mexican Elote style!
Begin the same way then, when serving, brush with melted butter and mayonnaise. Roll in grated cotija cheese and serve with lime wedges, Chile powder, and salt. This is street food done right!
How about “Walking Taco Style”?
Begin the same way with the grilled, steamed corn. Take an individual serving bag of Cheetos, (Original, or Flamin’ Hot) and crush them to a powder. Brush your corn with butter and dip it into the Cheetos powder. Now, you’re hangin’ with your Homies.
The same “Walking” style can be done with flavored potato chips. Yummy!
Let’s move on to other processes there are a lot of questions about.
How to BBQ Corn on the Cob in Foil
Here, we are going to detassel and husk the corn, removing all the threads. Let the cobs in water that has one tablespoon of white cane sugar dissolved in it for one hour. Drain the corn but do not dry it.
Cut pieces of heavy-duty aluminum foil long enough the roll the cob twice, (two layers of foil). Crimp the ends closed to create a sealed package.
Please the packages on the edges of the grill, not over direct heat. Keep rolling, (turning) the packages for 30-40 minutes. Remove them from the grill and keep them covered for an additional 15-20 minutes to steam through.
Unwrap and serve in your favorite manner.
With this process, you can infuse flavors into the corn too. Add Chile powder, powdered ginger, matcha powder, English mustard powder, or plenty of cracked black peppercorns to the soaking water.
After soaking and draining, dust each cob with a little more of the infusion flavor of your choice and proceed as originally described.
How about kicking it up a notch or two?
Wrap the soaked and drained cobs with strips of hickory smoked bacon and wrap them in the foil as described above. Grill over indirect heat and let rest for the same amount of time. When you are about to serve, remove the cobs from the foil and grill over direct heat to render and crisp the bacon. Serve immediately.
Truly, this one turns the volume up to 11.
Other processes require different timing.
How Long Does it Take to Cook Corn on the Cob?
The old standby, boiling.
Bring plenty of cold water to a boil on the range. Add a tablespoon of white cane sugar to the boiling water and immerse the husked and detasseled cobs in the hot water.
When it returns to the boil, start your timer for five minutes. Test the kernel for doneness. If not crisp and tender, keep boiling for another minute or two.
After, remove the cobs immediately from the hot water, season, and serve.
You can also use half milk and half water mixture with the sugar for the boiling process.
For oven roasting, prepare as described in the foil process. These should be placed in a 350°F (180°C) oven and roasted for 35-40 minutes. Remove from the oven and let the cobs steam in their foil for an additional 10-15 minutes. Unwrap and serve immediately.
For broiling, soak the husked and detasseled cobs as described above. Make sure the broiler is hot.
Place the cobs on a broiling pan and place them about four inches below the flames. Keep turning the cobs for about 10 minutes or until a tested kernel is crisp and tender. Remove from heat, season, and serve immediately.
I hope these tips and tricks excite your inner lust for that perfect ear of corn. Let me know if you found any information new and useful. We’ll keep “Q”ing and talking about it.
So, until next time remember what the Ol’ Pitmaster from RT 38 BBQ says, “The secret’s in the smoke”.
