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Old 04-25-2006, 10:33 AM   #11
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I leave them unshucked, Just make sure they don't catch on fire..

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Old 04-25-2006, 10:39 AM   #12
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I actually like when they catch fire. It adds a smoky flavor to the corn. I would not let it burn long, but a little flame here and there is not a bad thing.

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Old 04-26-2006, 04:29 PM   #13
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this is about the only way I will eat corn. Keep the shucks on.
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Old 04-27-2006, 09:28 AM   #14
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either way works ok,just remember to wrap them in foil... if you shuck them... ;)
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Old 04-27-2006, 10:50 AM   #15
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Yummy! I want to get my grill going now! I just read the post about the burgers on the grill too! But its raining here so I have to wait. ;(
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Old 04-27-2006, 12:08 PM   #16
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i've recently tried the peeling back, removing silk, folding up the husks (tying closed) and soaking for 30 minutes, then grilling over low to medium charcoals for about 20 to 25 minutes, turning frequently. the outer husks eventually burned up, the inner husks were getting pretty charred when it was done.
boy were they delicious.
no butter or salt needed. the sweet corn flavor was intense, with a nice smokey background.
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Old 04-28-2006, 09:56 AM   #17
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First I have to laugh, 'unshuck' or 'shuck' sounds really funny to me, it's a new word for me. Ok back to the topic, seems everyone has their way of grilling them. I unshuck them then put them on the grill, no salt, no butter. They are as sweet on their own without adding anything to them I find.Back in Kenya, corn on cob grilling is a mastered art!honest! There are people who grill corn cobs on the streets and we used to know whose were the best.We knew those who had just started and those who had it to an art.Yep, the art of corn grilling.
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Old 05-15-2006, 08:21 PM   #18
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RMS - Get really tasty... use other veggies, (any will do such as onions, bell peppers, mush rooms, etc., )a quick soaking in an Italian dressing will make all veggies a great treat. Experiment, and you won't be disapointed. All veggies (even others such as squash or tomatoes) will be great. The longer you spend on the soaking, the better it tastes :-P

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Old 07-03-2006, 08:33 AM   #19
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would like to try corn on the cob on the bbq for the first time...

Originally Posted by FoodDude
I've got a charcoal grill and want to grill fresh corn on the cob.

Do I need to wrap them in foil after shucking? Leave unshucked?

I do have a two-layer grill with an upper level for less direct heat
We just found a vendor who sells fresh corn on the cob, which are not very spread here in Italy, and we would love to cook them on the next BBQ occasion.
However neither I or Cristiano have never cooked them on the BBQ, what does "SHUCKING" mean?? I vaguely remember someone preboiled the corn before putting on the bbq grill, is that necessary?
How long does it take to cook them, any trick to cook them thoroughly so you wouldn't get "charred on the outside, raw on the inside" cob??

TIA for any input!!
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Old 07-03-2006, 08:41 AM   #20
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Shucking means pulling of the greens, you know the leaves around the corn. After experimenting for a long time i now leave the greens on and grile it as is, Keep turning as you grill, it takes maybe 15 minutes to grill it. Then i pull the leaves back, do not take them of. Wrap the big napkin around it and use it as a holder. Tastes great, works well, just add salt or butter, or whatever else you might like.

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