Comments on: Grilled Corn—The Easiest Thing To Cook, Ever

By: Tommy

Tommy — Thu, 09 Aug 2007 09:09:47 +0000

Hey! I just posted about grilled corn myself a few days ago! I agree that corn needs no embellishments, but I came up a compelling justification for peeling back the husks, then replacing and tying: brushing olive oil and herbs onto the kernels. Very tasty.

By: Farmer Troy

Farmer Troy — Mon, 06 Aug 2007 11:11:37 +0000

Great Timing . . . we built a bonfire at our farm on Friday night, and had a corn roast with exactly the same method you describe using locally grown sweet yellow corn. It was incredible . . . the best method for cooking corn I know of, and it’s fun and dish-free.

Like Courtney, we use the husks as a handle (it cools faster than the ear) and like Meg, we eat it without any condiments (none needed!!).

After we eat it, we dump the husks into the compost bin, which is a 10 second walk from the fire.

Even the dog likes to eat the corn!!!

BTW, I haven’t been reading regularly, because this is my busy season, and I don’t have a lot of internet time these days, but thanks for posting that Local Harvest Video and for the plug for our website. THANK YOU!!

P.S. Courtney . . . tell your F-In–Law, that aluminum causes Alzheimer’s disease over time, and that he should find ways NOT to use it.

By: courtney

courtney — Fri, 03 Aug 2007 16:49:07 +0000

That is the best way to do corn, we used to peel back the husks, and use them as a handle.

Now if I could just figure out a way to get my Father in law to stop wrapping it in foil. You lose so much flavor that way!

By: Meg

Meg — Fri, 03 Aug 2007 16:03:41 +0000

That’s what we do! And I serve them (for the family) right in their husks. Everyone shucks their own and puts the husks back on the platter. Hassle free and delicious. And, according to my husband who eats butter by the stick, it doesn’t need butter, salt, or pepper. It’s always sweet and delicious!