Greetings.

Our church is going to try and have a corn roast in a couple of weeks, and, I was looking for some different ways that folks roast corn on the cob. We plan on having a pit full of hot coals to roast the corn in, but, other than that I really don't know if there are any special ways to do it.

Let me know how you all cook yours!!!!

Thankful

-- Marsha Marshall (thankful4jesus@excite.com), July 30, 2001

Answers

You soak the corn (husks and all) for about 30min to an hour before you roast. Some folks fold down the husks, remove the silk and put the husks back bEFORE they soak. I don't--silks are edible as far as I am concerned. Then you roast until the outer husks are browned. You can poke the kernels with a knife if you aren' sure if they are done. Bon apetite!

-- Ann Markson (tngreenacres@hotmail.com), July 30, 2001.

Well, there are differnt ways to do it. I like husking the ears, salting and peppering, and laying a pat of butter on each ear, then wrapping each ear securely in foil. Grill, turning often, so that it is cooked evenly on all sides. It brows slightly, and gets a wonderful flavor. Of course, that would be quite a lot of work to do it this way for a large group. Would take a lot of foil.

-- daffodyllady (daffodyllady@yahoo.com), July 30, 2001.

At our county fair there's a family that sells roasted corn on the cob. To prepare it, they pull the husks down, desilk it, pull the husks up and soak them in water, like the others have mentioned.

But when it's ready to serve, they pull the husks back again and dip the whole ear into a bucket of melted butter, and hand it to the consumer with the husk as a handle.

With plenty of napkins.

-- Julia (charmer24@juno.com), July 30, 2001.

Jennifer, that sounds so yummy. I have got to try that one.

-- Colleen (pyramidgreatdanes@erols.com), July 30, 2001.

Oops, that's Julia not Jennifer.

-- Colleen (pyramidgreatdanes@erols.com), July 30, 2001.

That's right Julia!! How could I ever forget to mention the BUTTER???!!! I guess I just assume that EVERYONE would butter because it just screams for that and salt!!!! ( I know, i know, some of us must watch that sort of thing)

-- Ann Markson (tngreenacres@hotmail.com), July 30, 2001.

For home use, just putting the whole things (still wrapped in husk) in microwave and nuking for five-seven minutes, then peeling back the husks to use as a handle works fine. That being the case, I'd guess soaking and roasting as above would be good. I can't see any value in taking off the natural wrapping to add unnatural wrapping. I agree butter and salt taste great, but I've got to reduce that stuff now, so maybe a shaker (or bowl) of mixed potassium salt and fresh-ground pepper. Maybe you could even cover costs by charging 5¢ or 10¢ extra per cob to use that, or just bundling it in cost and offering that or butter and salt as alternatives.

-- Don Armstrong (darmst@yahoo.com.au), July 30, 2001.

I saw some people roasting corn at our state fair also. I'm not sure just how they prepared the corn, but I did noticed that they had it soaking in a big cattle tank full of ice water before they put on the grill.

-- Russell Hays (rhays@sstelco.com), July 30, 2001.

I always soak the entire ear with husk for twelve hours, even though less time would be ok. Alot of people like to use seasoning salts, like cajun, BBQ, etc to give the consumers a wider array to chose from. Make sure you let them season their own after you dip it in butter.

-- clove (clovis97@Yahoo.com), July 31, 2001.

We used to take about a dozen ears right off of the stalk, open the tip of the shucks enough to insert a pat of butter, place them in a paper sack with the tips pointing up, and stick them in the corner of the hopper on the blacktop paver (300 degree asphalt mix). About ten minutes, pull them out, salt to taste and eat! You'd think they would taste like a blacktop truck smells, but they didn't. I guess all you really need is a source of heat. . .

-- Paul (hoyt@egyptian.net), August 05, 2001.