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| Joined: | Tue Jun 7th, 2005 |
| Location: | Colorado Springs, Colorado USA |
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The soaked husks steamed the corn as they heated, and the grill charred the husks for that little extra kick of flavor.
Adding the salt and sugar seems a sound idea, from a 'kitchen science' point of view. Can't wait to give it a try!
AND - for those who hate having to pick all those little strands of silk off the fresh corn, here's a trick that ought to work wonders for this sort of preparation:
Leave the silk and husks intact before grilling. Just plunge the entire ear into the brine.
Grill as Booj described.
Wearing Gloves (!HOT!), cut off the stem end of the corn, about 1/2 Inch up from the base, making sure to cut all the way through all the husks.
Wearing Gloves (!HOT!), grab the top of the husks and tassel and shake until the corn cob emerges from the cut end. It may even slide all the way out on it's own. If not, encourage it with a tug.
The corn on the cob is clean as a whistle, no silks left!
Here's a vid that shows the technique. Though this version is cooked in the microwave, the method of heating shouldn't matter.
http://www.ehow.com/how_6187056_easy-corn-silk-corn-cob.html
VARGR
Last edited on Thu Jul 5th, 2012 07:48 pm by Vargr
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