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Thread: Roasted Corn

  1. #1
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    Ribbon Roasted Corn

    Roasted Corn
    8 ears sweet corn
    2 quarts ice cold water
    1/4 cup vegetable oil
    1/2 lb butter
    1/8 tsp salt
    1/8 tsp pepper
    Remove corn silk, but not the husk. Place corn ears in water-filled container at least 20 minutes. Just before removing ears from water, add vegetable oil. Remove one ear at a time, allowing oil to coat husk. Heat grill. Place corn on gas grill over medium heat or on charcoal grill 4 to 6 inches from medium coals. Grill on each side 4 minutes. Turn ear one-third turn and repeat until all sides are roasted. Ears are ready when orange-yellow. Do not worry if husk becomes dark brown or black. To eat, peel husk back, cover corn with butter and sprinkle with salt and pepper. Roughly 4 servings = about 235 calories.
    camping? place the corn in baggies with ice -- it'll keep the husk from drying out

    don't salt the water! you'll make the corn tough!
    after you coat the corn in butter, roll it in a tortilla and then the tortilla is ready for filling -- if you're having something that requires tortillas (HINT!)
    just before eating, brush the corn with the BBQ sauce that you used on the meat (HINT)
    ears of corn leftover? cut off the kernels and save to make a chowder of some sort. the flavor will be completely different!

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  3. #2
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    Default

    Man, this souns soooo good! I can't wait to try this recipe (along with your hints ).

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  5. #3
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    Default

    LOL! just my sneaky way of trying to get folks to be creative in their cooking and have some fun the chowder suggestion is really true. you'll get that smoky, kinda flavor that only comes from grilling or broiling.

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  7. #4
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    Default Re: Roasted Corn

    I love corn!

    We tend to steam ours, but I am going to have to try these ideas.

    Thanks,
    Shannon

  8. #5
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    Default Re: Roasted Corn

    YUM!!! Thank you for posting this. we LOVE corn!
    Terra , Wife to Kevin, Mom to Cassidy (12) and Ciara (2)

 

 

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