huh? we just throw it straight on the grill after trimming the husk. turn it every seven minutes, after 21 total it's probably done (if not, definitely after 28). I'm convinced it tastes cornier.

[–] SchmidtGenetics@lemmy.world 4 points 8 months ago

We leave the husk on, cut off the knob and the ear slides right out without anything else.

[–] SchmidtGenetics@lemmy.world 6 points 8 months ago

Husk and all, straight on the grill, lets it steam in the husk. Cut off the knob end, squeeze from the other, and the entire corn will come out sans husk and silk.

I don’t cook them any other way now.

I do soak them in some salted water before, rehydrates the husk if they’re dried from storage so they don’t just catch on fire and provides moisture for the cooking.

[–] Velypso@sh.itjust.works 5 points 8 months ago (2 children)

But pan frying the silk is a nice crispity garnish!

[–] derry@midwest.social 3 points 8 months ago

It's still there, when you pull off the husk the silk comes right with it. Then pan fry! Which I've never tried, will add it next time

[–] ilovecheese@feddit.uk 1 points 8 months ago

Interesting, will be trying this, thanks!

[–] MysteriousSophon21@lemmy.world 4 points 8 months ago (1 children)

Soaking the corn in cold water for like 10 mins before microwaving makes the silk slide off even easer and keeps the kernels super juicy!

[–] HeyThisIsntTheYMCA@lemmy.world 2 points 8 months ago

but the water lets all the corn out of the corn

[–] ilovecheese@feddit.uk 2 points 8 months ago

Nice tip! Thanks.