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On Sunday, I fired up the grill (Weber kettle, charcoal style) to char up some
Hatch chilis. (Hey if I HAVE to put up with this HORRENDOUS weather, I
better some goodies, and cheap Hatch chilis at 3 lbs for a dollar...)

My roommate wanted to make some salsa, and he wanted roasted corn
in it, so, before the coals died, I threw 2 husked ears on, and roasted them.

Never tried charcoal grilled corn before, but I WILL be doing it again.

Chilis came out just like from the Mexican grocery store, which is to
say, GOOD!

steve

skou wrote:On Sunday, I fired up the grill (Weber kettle, charcoal style) to char up some
Hatch chilis. (Hey if I HAVE to put up with this HORRENDOUS weather, I
better some goodies, and cheap Hatch chilis at 3 lbs for a dollar...)

My roommate wanted to make some salsa, and he wanted roasted corn
in it, so, before the coals died, I threw 2 husked ears on, and roasted them.

Never tried charcoal grilled corn before, but I WILL be doing it again.

Chilis came out just like from the Mexican grocery store, which is to
say, GOOD!

steve

I subscribe to the corn-grilling theories of Steve Reichlen (the PBS "Barbecue U" guru and author). To wit, if you grill corn with the husk on, you aren't really grilling the corn kernels ... you're steaming them. Next time, try grilling a few of them over the coals husk-off, and let the skin on the kernels carmelize a bit. Then decide which is tastier.

BuckeyeDennis wrote:

skou wrote:On Sunday, I fired up the grill (Weber kettle, charcoal style) to char up some
Hatch chilis. (Hey if I HAVE to put up with this HORRENDOUS weather, I
better some goodies, and cheap Hatch chilis at 3 lbs for a dollar...)

My roommate wanted to make some salsa, and he wanted roasted corn
in it, so, before the coals died, I threw 2 husked ears on, and roasted them.

Never tried charcoal grilled corn before, but I WILL be doing it again.

Chilis came out just like from the Mexican grocery store, which is to
say, GOOD!

steve

I subscribe to the corn-grilling theories of Steve Reichlen (the PBS "Barbecue U" guru and author). To wit, if you grill corn with the husk on, you aren't really grilling the corn kernels ... you're steaming them. Next time, try grilling a few of them over the coals husk-off, and let the skin on the kernels carmelize a bit. Then decide which is tastier.

To me "husked" ears implies they were without the husk.

Ed in Tampa wrote:

BuckeyeDennis wrote:

skou wrote:On Sunday, I fired up the grill (Weber kettle, charcoal style) to char up some
Hatch chilis. (Hey if I HAVE to put up with this HORRENDOUS weather, I
better some goodies, and cheap Hatch chilis at 3 lbs for a dollar...)

My roommate wanted to make some salsa, and he wanted roasted corn
in it, so, before the coals died, I threw 2 husked ears on, and roasted them.

Never tried charcoal grilled corn before, but I WILL be doing it again.

Chilis came out just like from the Mexican grocery store, which is to
say, GOOD!

steve

I subscribe to the corn-grilling theories of Steve Reichlen (the PBS "Barbecue U" guru and author). To wit, if you grill corn with the husk on, you aren't really grilling the corn kernels ... you're steaming them. Next time, try grilling a few of them over the coals husk-off, and let the skin on the kernels carmelize a bit. Then decide which is tastier.

To me "husked" ears implies they were without the husk.

Me Too.(and likely everyone else)

Your point is?

Back in the 1950's we grew sweet corn for both the canning factory and for grocery store sales. After a lifetime of raising for ourselves and sometimes selling a small amount I was strongly urged after my bypass to stay away from corn completely... I pretty well do and don't grow any now but sometimes a few ears follow my wife home.

.

The better halfs family grows a lot of corn. Before we went to a swap meet she went out and picked some fresh corn.

We gave some out to friends while at the meet. One guy liked it so well he ate the cob also........ True story guys.