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Muscle Head BBQ
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Joined: 04 Jul 2006
Posts: 302
Location: N. California, San Joaquin Valley
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 Posted: Mon Jun 23 08 6:06 am Post subject: How long for corn? |
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Anybody know how long it will take to cook 10 ears of corn at 210 degrees?
flex...............
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Beertooth
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Joined: 03 Nov 2007
Posts: 5813
Location: Central Washington
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| Posted: Mon Jun 23 08 6:39 am Post subject: |
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Probably depends on how your going to do them. I found this online:
| Quote: | | There are few things that scream "SUMMER" like grilled corn on the cob. I do mine a little differntly than this however, and it is fantastic! First of all, DO NOT remove the husks - they are vital to the flavor and cooking process. Only peel a little bit back to make sure you do not have a bad one. You can tear off any long silk that is sticking out, but do not worry about the ones inside (they come off easily after they are cooked). Put the corn in a cooler or bucket large enough to hold them all and completely cover with clean water. Allow them to soak for at least an hour or up to several hours and keep turning them because they float. When it comes time to cook, quickly drain the excess water out the tops and put them on a hot grill for approximately 30 minutes. Be sure to turn them every 5 minutes or so and rotate them around the grill too. The husks will burn and some may even catch on fire - this is normal. Remove any husks that fall off. The corn itself will not burn because it is being steamed from the inside due to the soaking (as long as you rotate them). Also, do not put directly on hot coals - this will surely cause burn spots. Once the husks are mostly all blackened, remove from grill, and husk. Most of the silk, if not all, will come off at this time They will stay hot for at least 30 minutes as long as the husks are left on, and be carefull not to burn your hands while husking. Season to taste with butter, salt, pepper, or whatever you like. |
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Tom C
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Joined: 21 Jul 2007
Posts: 1851
Location: N. California
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| Posted: Mon Jun 23 08 12:18 pm Post subject: |
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I do mine the way described above but I add sugar to the water (read that somewhere). Anyway I have been cooking mine on the top shelf of my smoker for about two hours. My lower rack was held between 225-250. So you might plan on 2.5 to 3 hours at 210. Oh, and I also pull back enough of the husk to add some butter then tie the husk in place with twine. Good luck!
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Salt Creek Bar-B-Que
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Joined: 13 May 2008
Posts: 258
Location: Spearville Kansas
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| Posted: Wed Jun 25 08 2:43 am Post subject: |
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| Anyone every tried to deep fry corn on the cob?? I had a buddy suggest it to me. Only takes a minute or so, just drop it in after you pull out the turkey? Is he pulling my leg? |
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DawgPhan
BBQ Super Pro
Joined: 12 May 2005
Posts: 3444
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| Posted: Wed Jun 25 08 3:04 am Post subject: |
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| I like to leave those long silks on when grilling or cooking...you can just grab them when it is done and pull all the silk out when they are done and leave the husks intact...that might be a good trick for you caterers. |
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Jet_deck
BBQ Fan
Joined: 20 Jan 2008
Posts: 254
Location: Between Houston and Mexico
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| Posted: Wed Jun 25 08 4:10 am Post subject: |
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| dodgecitymyers wrote: | | Anyone every tried to deep fry corn on the cob?? I had a buddy suggest it to me. Only takes a minute or so, just drop it in after you pull out the turkey? Is he pulling my leg? |
Some of the best corn i've had was dipped in the Zatarans Fish batter. It is a cornmeal style batter with a touch of heat, excellent eats. |
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OddThomas
BBQ Super Pro
Joined: 07 Mar 2007
Posts: 2010
Location: North Carolina
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| Posted: Wed Jun 25 08 5:33 am Post subject: |
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| DawgPhan wrote: | | I like to leave those long silks on when grilling or cooking...you can just grab them when it is done and pull all the silk out |
That's how I usually do mine. |
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Cranky Buzzard
BBQ Super Pro
Joined: 13 May 2008
Posts: 2385
Location: Plano, Texas
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| Posted: Wed Jun 25 08 5:39 am Post subject: |
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Hard to beat the ears stripped of husks and silk, then wrapped in bacon and cooked at 225 for a couple of hours.
I've also done like TomC and had good results recently when I was out of bacon.
Deep fried, now that just sounds TASTY!!!
CB
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Mike Lawry
BBQ Super Pro
Joined: 18 May 2006
Posts: 2122
Location: Parts unknown
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| Posted: Wed Jun 25 08 6:46 am Post subject: |
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| OddThomas wrote: | | DawgPhan wrote: | | I like to leave those long silks on when grilling or cooking...you can just grab them when it is done and pull all the silk out |
That's how I usually do mine. |
Me 2.
The corn doesnt take long to cook over a hot grill, but its like a steamed cooked in husk corn. It doesnt get the charred black burned grilled marks if thats what anyone wants.
Mike Lawry. |
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s.a.jones
Joined: 13 Apr 2008
Posts: 24
Location: Rochester Hills, MI
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| Posted: Thu Jun 26 08 1:16 am Post subject: |
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My absolute favorite way to do corn is;
-carefully peel corn, leaving husk intact at stalk end
-remove silk
-rub with butter
-sprinkle with salt/pepper, or bbq rub
-add numerous dashes of Franks Red Hot to each ear
-re-wrap with husk and twist at the top to seal
I normally grill it over med/high heat for about 10-15 min. But I imagine you could smoke it for about an hour, long enough to melt the butter and soften the corn. |
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jim
Newbie
Joined: 02 Jul 2005
Posts: 99
Location: ypsilanti, michigan
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| Posted: Thu Jun 26 08 8:55 pm Post subject: |
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If you are just cooking up something quick then try grilling. I like to take the husks right off, and clean the cob. Make a nice compound butter, with some garlic or ancho chili, salt & pepper. Butter one side of the corn before you put it on the grill, then grill that side down. Butter another side and turn the corn every couple minutes. Corn is done in 8-10 minutes. Nice char or grill marks on the corn. Yummy! Though, I am looking forward to those ideas for cooking the corn low and slow. Boy, pig fat works with everything!
Jim
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