I have been told that you can microwave corn on the cob, with the husks and silks attached in the microwave for 3 minutes and that it turns out delicious. Has anyone else tried this?

Interesting! Would be interested to hear the answer to that myself!

Oh, and BTW, the local folks around here have a somewhat different finish for corn on the cob. Instead of butter, they put MAYONAISE on it, and then sprinkle with parmesan and sometimes, Old Bay. It sounded really GROSS to me, and it took me a while to get up the nerve to try it, but it was very different and good... Can't say I'd eat it that way all the time, but it is an interesting change!

Yup, but it is not nearly as good as grilled corn. Trim off a few outer huks, soak in water for an hour, put it on a low to medium grill for 20 minutes or so and off you go.

Mayo on my corn? <img src="http://www.traveltalkonline.com/forums/images/graemlins/Yikes.gif" alt="" /> I don't think so.

BTW, we have nuked corn on the cob in the winter but sans husks. I don't think it took 3 minutes, but maybe so. Ms Seaside is in charge of the microwave. Works out pretty good.

I love the grilled corn too. Don't think I can do the may thing though.

Agreed, it sounds DISGUSTING. Seems like most people here eat it that way sometimes, so we thought we'd try it..

Here is a different take on grilling fresh corn. It is DELICIOUS!!

Remove the husked and silk. Brush with butter and place in the preheated grill. Watch it carefully and turn as it begins to caramelize. Let cool. When cool, stand each ear on end and slice off the kernels using a sharp knife. Place all the kernels in a skillet with a bit more butter and sauté, adding tarragon to taste, either fresh of dried. When done stir in the juice of one lime and enjoy!

Speaking of disgusting, had lunch with a guy today and he put mustard on his french fries? <img src="http://www.traveltalkonline.com/forums/images/graemlins/Blush.gif" alt="" />??!!!
L49, your cut corn sounds like a keeper. I'll try it tonight. Good grilling weather here.

I peel back the husks, remove the silk, then re-wrap the husks arund the corn and tie with butchers twine at the end...

Then I soak them in salt (ocean) water for about 12 hours and grill... excellent, and pre salted!

Here's another good corn recipe.......

Creamy Fried Corn


Makes 6 to 8 servings

Ingredients:
8 bacon slices, chopped
4 cups fresh sweet corn kernels (about 8 ears)
1 medium-size white onion, chopped
1 (8-ounce) package cream cheese, cubed
1/2 cup half-and-half
1 teaspoon sugar
1 teaspoon salt
1 teaspoon pepper

Preparation:
Cook chopped bacon in a large skillet until crisp; remove bacon, and drain on paper towels, reserving 2 tablespoons drippings in skillet. Set bacon aside.

Sauté corn, onion, and in hot drippings in skillet over medium-high heat 6 minutes or until tender. Add cream cheese and half-and-half, stirring until cream cheese melts. Stir in sugar, salt, and pepper. Top with bacon.


<img src="http://www.traveltalkonline.com/forums/images/graemlins/handshake.gif" alt="" /> Contessa





Southern Living, JULY 2002

HMMMMMMM OMG this sounds yummy love the bacon with the corn

many moons ago i worked at wegmans, a wonderful grocery store from my neck of the woods. once a week there were demo days and one of these demos was corn on the cob... so i had to slice them, nuke them, place them in a little dixie cup... that's the last time i ever nuked corn on the cob. i agree with the other posters; grilling is the way to go.

Actually, I used to nuke mine but it's important to soak the corn in it's husk.
Then wrap them individually in either wax paper or saran and then nuke. It's the freshest tasting corn I've ever had. I'm not partially to grilling unless it's in the husk. Flavor gets too 'burnt tasting' IMO.


<img src="http://www.traveltalkonline.com/forums/images/graemlins/handshake.gif" alt="" /> Contessa

contessa, grilling/roasting corn on the grill takes a bit of finesse/care...
if done too much, the sugars will burn, if done right, it will make a slight carmelization of the sugars on the surface of the kernels...
Nothin' better if done right!
I do mine, after brining in the husks in salt water, on low indirect heat for about 15 minutes...
then peel back the husks and grill on all burners, set at medium, for maybe 3-4 minutes, turning constantly to just get a very slight browning, evenly, on all sides...
That's how I do it on a Weber three burner Gas Grill...
YUMMMM!

excellent with a spray OLIVIO, that I add some cayenne pepper to, in the spray bottle...
a little cayanne, not so much as to overpower the food it's sprayed on...<img src="http://www.traveltalkonline.com/forums/images/graemlins/Thumbsup.gif" alt="" /> <img src="http://www.traveltalkonline.com/forums/images/graemlins/Thumbsup.gif" alt="" /> <img src="http://www.traveltalkonline.com/forums/images/graemlins/Thumbsup.gif" alt="" />
cayenne is fine enough as to not clog the spray tip either... (a little garlic juice, like THIS added is also very good!)
the spray olivio with cayenne & garlic is also great on all kinds of veggies & fish!
fantastic on a good Maine Lobstah! or steamed pissahs (with bellies!)

We husk the corn completely & brush with a mix of melted butter & chipoltle chili powder. Then grill until it gets some nice grill marks...not too long. It carmelizes the sugar in the corn and you get some nice spice from the chili powder.

Thanks, everyone for these grill recipes for corn! Will have to try it!

I just found this recipe on Sunset.com which has wonderful recipes. This one sounds delish. Here it is:

Honey-Chipotle Grilled Corn

Makes 8 servings

Ingredients:
2 canned chipotle chiles in adobo sauce
1/2 cup butter, melted
1/3 cup mild-flavored honey, such as clover
1 garlic clove, minced
1/2 teaspoon salt
8 ears fresh corn in husks

Preparation
1. Heat a charcoal or gas grill to medium-hot (you can hold your hand 1 to 2 in. above cooking grate only 3 to 4 seconds). Combine chiles, butter, honey, garlic, and salt in a blender and whirl until smooth.

2. Put unhusked corn on grill and cook, turning occasionally, 15 minutes. Husks will blacken. Transfer to a work surface, remove husks, brush ears generously with butter mixture, and return ears to grill. Grill until lightly browned, about 5 minutes. Serve warm, with remaining butter.

I highly recommend signing up for their recipe emails. Some great ones have come from there. Enjoy!! <img src="http://www.traveltalkonline.com/forums/images/graemlins/Cheers.gif" alt="" />


<img src="http://www.traveltalkonline.com/forums/images/graemlins/handshake.gif" alt="" /> Contessa

Don't know where to put this one, here in Fresh Corn or with Corn Pudding.

So I'll stay here... just cuz I'm stubborn.

DH is in process with some dental work which makes Corn on the Cob a pitiful exercise in impossibility, and OMG that man LOVES this Late Season Corn.

I did this last night with some COC that "needed to be eaten." It was by no means "old corn", having been picked maybe 3 days earlier.

4 ears corn on cob, steamed, kernels cut and cobs scraped

2 T butter
half an onion, rough dice

( saute onion in butter until onion is translucent, add the corn kernels/ cob scrapings and bring all up to simmering heat.)

Add
1/2 cup milk ( slowly with a small handful of Ritz Crackers, crushed)

( stir this all together at the simmer until the milk and cracker crumbs have a thickening effect)

Add 2 slices ( of very unremarkable) White American Cheese, torn. shut off heat and stir until the cheese is melted.

Salt and fresh ground black pepper to taste.

Both of us LOVED it. Its a stove-top hybrid of many things I've seen and done, except it didn't involve eggs, an oven or a casserole dish. DH was thrilled to pieces and in big grins. He said it touched all the best of fresh Late COC. minus the part he can't enjoy right now.

Actually I loved it so much I was into the leftovers at a 3 AM wake-up, just to see if I IMAGINED how good it tasted.

I was still impressed with it cold from the fridge.

I know, it isn't any haute cuisine, might have been better with BACON, but it was going with a marinated and grilled Leg of Lamb, Taboulleh from scratch with home-grown tomatoes and herbs, and there wasn't any more room in my opinion for OTT, we were already there.

OT I'll note that Lea & Perrins THICK Classic Worcestershire has earned its place in my pantry during Grill season.

Breeze

Breeze, That sounds really good...
I might add some chopped red, yellow & green bell peppers to the mix too...