California Farm Grilled Sweet Corn in the Husk

Name: California Farm Grilled Sweet Corn in the Husk
Total time: 600 s
Yield: 2 people, 4 whole ears of corn
Cuisine: American
Ingredients: 4 fresh ears of corn, husks and tassles on; Bucket of water; 4 Tbs vinegar; Tbs unsalted butter, ground pepper and flaked sea salt to taste; 2 pounds charcoal in charcoal chimney with piece of charcoal bag to light; Save husks to make tamales

Hobby Horseman @HobbyHorseman

California, United States

Leaving the husks on fresh sweet corn, soaking the whole corn cobs overnight in a bucket of water and vinegar, then grilling them on hot coals, keeps more sweetness and flavor in the corn than when ears are peeled and boiled in water. The leftover husks can be saved to use for making tamales. The husks are used to make tea.

Hobby Horseman @HobbyHorseman

California, United States

Saved

Ingredients

10 minutes al dente, longer as desired

2 people, 4 whole ears of corn

4fresh ears of corn, husks and tassles on
Bucket of water
4 Tbsvinegar
Tbsunsalted butter, ground pepper and flaked sea salt to taste
2 poundscharcoal in charcoal chimney with piece of charcoal bag to light
Save husks to make tamales
California Farm Tamale Lunch for One
Equipment: barbecue, bucket
Cost: free from garden or 25 cents a piece at the farmers market, charcoal 38 cents

Saved

Steps

10 minutes al dente, longer as desired

1

Select the thickest ears of corn with dark dried tassles on top, set upright in bucket of water and vinegar overnight. Turn ears upside down in bucket before grilling to thoroughly wet the tassles.
2

Lay ears of corn directly over the hot coals on the barbecue, top on, turn when husks start charring, about 5 minutes. Char same amount of time on other side, top on.
3

Move husks away from direct fire, keep on griddle. When ears of corn feel soft at the thickest part bottom part when squeezed, pull hot top of husks open, corn will be steaming inside. Open smallest ear of corn first, prick kernel with toothpick to test if done. Open larger ears of corn. Rub corn with unsalted butter and serve. Enjoy.
4

Cut husks off at bottom, remove charred ones, trim others and save to dry for making tamale wrappers.
5

When done, close grill: top, smoke vent and air intake vents on barbecue to save charcoal for next grilling. A full charcoal chimney has about three hours of hot fire: fifteen minutes to heat up, half an hour to cook, fifteen minutes to die down, that leaves more than half of your charcoal for the next fire. The above recipe used about 38 cents worth of new charcoal and 38 cents worth of old charcoal.

Linked Recipes

California Farm Tamale Lunch for One

Saved

Cooksnaps

Saved

Hobby Horseman @HobbyHorseman

on July 05, 2023 22:52

California, United States

I teach people at the farmers market to grow small scale fruits and vegetables. My grandparents and parents taught me growing, cooking and preserving home grown fruits and vegetables, eggs, meats and fish. I got certified by the University of California Master Gardener Program in 2005. I try to bring out the original flavor of ingredients, then add layers of spices, herbs and flavorings that enhance, not distort the taste. These are the global, organic and vegan family recipes we use.