And it's not like I dislike corn on the cob. I'm more indifferent about it.
I also know I'm not the ONLY one that doesn't care for it...but no one on the Internet seems to share my lack of interest in the vegetable (or so some of you consider it a grain/carb)
So. I contribute to bountiful baskets (if you don't know about it I suggest you check out their website) and somehow obtained 12 ears of corn. Every time I had people over I asked if they would like some, everyone always declined, saying they don't really eat corn.
Well GI Joe and I don't really eat corn either. So I was stuck with 12 ears of corn. And whenever I googled recipes for leftover corn, all the blogs and recipes started with a story on their family LOVES corn on the cob and it's rare if ever they have leftover corn. Well friends, this is not one of those stories.
I don't mind corn in things, like corn salsa or corn fritters or corn in my chili. But plain corn is a little....blah.
So I grilled all my corn and froze it for another day.
Here's how I roast. Now I've seen some recipes say you soak the husks for hours then throw them on the grill. That sounds more like using the grill for steaming. I've also heard of putting the corn straight on the grill, no husks. My experience with that is some kernels dry out before the rest is done. So here's how I grill my corn
First turn on your grill and set it to low (or heat coals for you energy wasteful people)
Then throw your corn on the grill. Husks and all, no need to soak.
Then let them cook and char.
If they flame up, just close the lid and let the flame go out on its own.
You know the corn is done when the outsides are burnt to a crisp.
These are not quite done (for my taste) but they are done enough that the corn inside will be hot and cooked. Personally, I like it when the skin is so burned it puts nice char marks on the corn inside.
But I accidentally took these off too early (it's been a while since I cooked corn because I don't like it, remember)
When I dehusked, I had some bright yellow corn underneath.
Warning: there cobs were hot and I had to let them cool a bit before I could husk them. Or dehusk? Do those words mean the same thing? Like flammable and inflammable?
I actually husked them with oven gloves because I was too excited to let it cool.
Because I like char marks I threw them back on the grill on high to get some marks but not long enough to dry them out.
Then I took them inside and sliced the kernels off with my mandolin
Then I froze some and turned some into salsa for dinner.
I also froze the cobs because I can throw those in when I cook stock or give them to the dog for an icy treat.
If anyone needs some corn, let me know, you can have some of mine.