Cyn's comment about grilled corn reminded me of something.....

J

joe

Well-known member
Many years ago a college friend of my brother's, from Persia, was grilling for us. After the steaks were done, he took the grill off the barbecue and put husked ears of corn directly onto the coals, turning them really quickly to char the kernels evenly. Then he dunked them in a bucket of very salty water to rinse and season them. I remember it was burnt, chewy and delicious.

Has anyone heard of this? I wonder if it's a Persian tradition or if he made it up himself.

 
A "traditional" method in my family is to soak first in icy, salty water then

bury in coals, Joe- I never thought of dunking in the water after roasting the ears in the coals. I generally take the silk off the corn but leave the husks on and put dabs of butter all around between the husks and the corn. The husks burn, creating a smoky flavor- and usually I put down a piece of foil and nestle the corn into it in the coals.

Not exactly the same method but close.

 
Many years ago friends of ours always did their party trick of wrapping the

ears of corn, (which were de-silked and still with the husks on,) in newspaper that had been throughly soaked in sea water. This was buried in the coals if I remember and it all tasted so very yummy sitting around the campfire eating.

 
I grew up in Indiana corn country and our small towns had "corn roasts" every summer for the whole

community. We soaked the corn in water, husks still on, and then they were put on the grill over the coals and turned and turned till husks were charred and corn was soooooo good. Husks were removed by thick gloved fellas(Lions Club members, as I recall)and then dunked in buckets of melted butter/water mixture. Salt as desired, of course. Hot dogs were also served, but who had room for hot dogs after "all you could eat" corn?? I never really appreciated those tender sweet just picked cobs of corn. Now we spend $3 for one cob at the fair, and it's not nearly as good as I remember.

 
In Denver we had WONderful roast corn at a little TexMex grill.They roast the corn,

cut it off the cob and put it in cups. Add a squeeze of lime juice, a sprinkle of NM chile and some parmesan. It is GOOD stuff. I have even done it with frozen corn for a tailgate.

 
You must log in or register to reply here.
Back
Top