I bought corn for my party tomorrow... now what? we're going to grill it at 12:30 central time.... ?

Question

we are having 26 people... i bought 35, is that enough?

we have three pails i heard a bout soaking them but for how long in what?

Answer 1

If you're only having corn, then that's not enough. If there's other food, then it is. You need to soak it in sugar water--as long as you want to. Some people boil it in sugar water before grilling because it shortens the grill time. You could do that ahead of time if you wish. Put corn in pot, bring to boil, put lid on and take off the burner and let it sit for ten minutes. It will be perfect! Then, you finish it on the grill.  

Answer 2

This is good get your corn wrap in tin foil don't forget to put a glob of butter in it before you wrap it, throw it in the coals for about an hour and ooohhhh it will melt in your mouth.

Answer 3

Just soak in water for at least an hour.  Don't pull off the husk or remove the silk, the silk pulls away with the husk very easily after they're cooked.  

Answer 4

Grilled Corn with Seasoned Butters

Fresh corn still in the husk takes wonderfully to grilling. Serve it with one or all of the seasoned butters here and a platter of ribs or chicken hot off the grill.

6 ears of corn

1/3 cup unsalted butter, at room temperature

For the pecan butter:

1/3 cup ground pecans

For the lime butter:

1 Tbs. grated lime zest

1 Tbs. fresh lime juice

For the chili butter:

2 Tbs. chili powder

1 tsp. cumin seeds

For the Italian herb butter:

2 tsp. minced fresh basil

2 tsp. minced fresh oregano

Prepare a fire in a covered grill.

Working with 1 ear of corn at a time, carefully pull back the husks but leave them attached. Remove and discard the silk, then replace the husks around the ear. In a rectangular baking dish, soak the ears in cold water to cover for at least 20 minutes and then drain.

To make the seasoned butter, in a small bowl, using a fork or a wooden spoon, beat the butter until soft. Mix in the ingredients of your choice until they are evenly distributed. Refrigerate if not using immediately.

Carefully pull back the husks from each ear and spread the seasoned butter of your choice evenly over the kernels. Replace the husks.

Place the corn on the grill rack, cover, open the vents, and grill until the husks are browned and the kernels are tender, about 15 minutes. Transfer the corn to a platter or individual plates and serve hot. Serves 6.

--Williams-Sonoma

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Roasted Camp Corn

Serve with additional sweet pepper sauce and Creole seasoning, if desired.



6  ears fresh yellow corn with husks

1/4  cup butter

1  tsp dried basil

1  tsp sweet pepper sauce (such as Pickapeppa)

1/2  tsp Creole seasoning

1/4  tsp black pepper

Remove heavy outer husks from corn; pull back (but do not remove) inner husks. Remove and discard silks; rinse corn, and dry with paper towels. Set aside.

Melt 1/4 cup butter in a small saucepan over low heat. Stir in 1 teaspoon basil and next 3 ingredients, stirring until blended.

Brush corn evenly with butter mixture. Pull husks back over corn.

Grill corn, covered with grill lid, over high heat (400° to 500°) 25 minutes, making quarter turns every 6 to 7 minutes. Pull back husks before serving.

Yield: Makes 6 servings

--Southern Living, JULY 2005

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Roasted Corn on the Cob with Cilantro Lime Butter

6 ears corn, shucked

Cilantro Lime Butter, recipe follows

Preheat oven to 400ºF.  Coat each ear of corn in 2 tablespoons of the cilantro lime butter and wrap individually in foil. Roast until hot and steaming, about 25 minutes. Serve with extra butter on the side.

Cilantro Lime Butter:

2 sticks unsalted butter, at room temperature

1/4 cup chopped cilantro leaves

1 lime, zested and juiced

2 teaspoons salt

3/4 teaspoon cayenne pepper

Put the butter in a mixing bowl and, using a rubber spatula, mix in the cilantro, lime zest, lime juice, salt and cayenne. Use immediately or refrigerate.   Yield: 3/4 cup

--Party Line

Answer 5

We just peel the corn completely and throw it directly on the grill. Cook it until it starts getting a little brown (or a lot brown! - I love it caramelized)!

All the work is at the front end and it's the cleanest, easiest way to serve the corn since you aren't going to have 26 people trying to throw away burnt husks or dripping foil.

I think your quantity is fine. You could try cracking the ears in half before you cook them - some people might only grab a half and it will stretch it a little.

Have a great party!