Corn on the cob-Help for cooking

fireman_pete · Posted: Jun 12 2012 Post subject: Corn on the cob-Help for cooking

Hi All,

We are catering a 225 person wedding and they requested corn on the cob. We are planning to use the fresh corn cobbettes from sams. I was going to boil them in sugar and butter, then doe a quick sear on the grill for color.

However, I realized the size of the pot I would need to cook all that corn. Is there a better way to cook say 230-245 corn cobbetts?

Thanks

Pete
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SoEzzy · Posted: Jun 12 2012 Post subject:

Use a nice big cooler.

Scrub out and sanitize a cooler, the bigger the better.

Put the corn into the cooler, add some hot water, (from the tap), as hot as you can... boil the biggest pan full of water that you have, and add that water to the cooler too. Shut the lid and boil another pan of water, wait 20 minutes. Drain out the existing now colder water, add back a second batch of hot tap water and the other pan of boiling water.

I've done this with corn on the cob, not the little cobblets, but it should do well for them too.

The whole process is shown here http://www.bonappetit.com/blogsandforums/blogs/badaily/2011/09/cooler-corn.html
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GeorgeH · Posted: Jun 12 2012 Post subject:

I normally grill corn on a gas grill with this recipe. It is pretty easy to do and tastes great. I have cooked for large crowds before and found that an electric turkey roaste (sometimes called a nes-cooker) works well to keep things warm.

* Exported from MasterCook *

Grilled Corn With Maple Vinaigrette

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
6 Ears Corn on Cob, Whole
1/4 cup Brewed Tea -- Unsweetened
1/4 cup Vegetable Oil
3 teaspoons Balsamic Vinegar
2 tablespoons Maple syrup
1 clove garlic -- minced
1/4 teaspoon Salt
1/4 teaspoon Black Pepper
1 3/4 Teaspoons Cornstarch

Mix together the vegetable oil and next five ingredients in a small sauce pan. Mix the cornstarch with the tea in a small bowl. Bring the contents of the sauce pan to a boil and add the cornstarch and tea mixture. Cook about one minute and then chill in refrigerator.

Remove the cornhusks and the silks. Brush the vinaigrette onto the kernels. Grill the corn with a covered lid over medium heat for about 20 min, periodically turning. The corn will have a golden color when done. Some kernels may turn black but that is OK.

You might want to make extra vinaigrette and serve it with the corn.

Geronimo · Posted: Jun 12 2012 Post subject:

I have boiled most of the corn then put in pans and place on smoker (pan covered) to keep warm.

Then as the food line started I would boil more corn so when I needed it, it was ready.

It is a good idea to have a basket for your pot.
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Mr Tony's BBQ · Posted: Jun 15 2012 Post subject:

I made a "UDCS" for corn - Ugly Drum Corn Steamer....U need 1 55 gal drum and an old webber grill. Clean out a 55 gal drum, add 3 bricks to bottom - set webber grate over bricks, add water half way up bricks. Add 200plus full size ears of corn, use webber lid to close top. Set on turkey roaster fryer on high. 45 min of steam coming out and every single ear of corn is done - will hold in can for hours! You could do same in turkey fryer buckets as you are doing the niblets....just boil them for 10 min, put in cooler - grill to give color - I have found several unwantet turkey fryers cheap at yard sales etc..
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Jeff T · Posted: Jun 16 2012 Post subject:

Mr Tony's BBQ · Posted: Jun 16 2012 Post subject:

even painted it to look like an ear of corn!!

http://www.thesmokering.com/forum/viewtopic.php?t=51156
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Jeff T · Posted: Jun 16 2012 Post subject:

I see.....
So basically the drum is used as a big ole pot or holding vessel for the corn and some water. Apply heat to make the steam & yer done 45 minutes or so later. Nice!

I take it the barrels should have been used for food or food type products to start with so no funky oil barrels etc....

Does the inside lining burn off at the bottom of the barrel on the inside?

Mr Tony's BBQ · Posted: Jun 16 2012 Post subject:

I burn the barrel before use - take no chances - dry and spray with some pam or just oil down to keep rust at bay! After burn, then boil - there sure shouldnt be residue of any kind left!!
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Geronimo · Posted: Jun 16 2012 Post subject:

Mr Tony's BBQ · Posted: Jun 17 2012 Post subject:

cjschuckwagon · Posted: Jun 23 2012 Post subject:

55 gallon drum is the way to go, imho, our local cornfest uses this method, and every time we cook corn for church functions, flawless...cj