Summer Barbecue Corn-On-The-Cob
"This is the one that will make your summer backyard get-togethers a huge hit. WHAT is BETTER than good buttered corn on the cob? I can think of nothing. Anyway, I have worked in a couple of my old park ranger outdoor cooking tricks on this one. The recipe works equally well for either the gas grill, charcoal grill, or, in the hot coals of the campfire. I like this best with either the Silver Queen corn or one of the excellent mixed yellow and white kernel varieties. Plan to prepare this one on the night before your activity!"
- Ready In:
- 12hrs 15mins
- Ingredients:
- 4
- Serves:
-
12
ingredients
- 24 ears corn, shucks intact
- 1 lb coarse salt
- salt, popcorn type
- 1 lb salted butter
directions
- In a very large cooler (e.g., 64-quart size) fill it halfway with cold tap water and stir in all the coarse salt, dissolving it.
- Pull the shucks back on the corn but DO NOT REMOVE THEM. Pick clean all the corn silk and pull the shucks back into place.
- Immerse all the ears of corn in their shucks in the salt water and weight them down. (I use big creek rocks or bricks). Allow the corn to remain in the salt water for at least 12 hours prior to cooking.
- Leave the corn in the wet shucks and place directly on a hot grill or, into some hot coals of a campfire. Turn about every five minutes after the shucks have begun to blacken a bit on each side -- be careful to roast all four sides. At least a few of the kernels should get browned somewhat on each ear -- you can pull back a corn shuck occasionally to check.
- Serve by pulling back the hot corn shucks (use gloves!) so that the butter will melt good on the corn. Go lightly on the popcorn salt because it is much finer (stronger) than table salt.
- Serve with T-bones or with my Big ol' Mess dish: Recipe #174747.
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RECIPE SUBMITTED BY
<p>I am a retired State Park Resort Manager/Ranger. <br /><br />Anyway, as to my years in the State Park System (retired now), I was responsible for 4 restaurants/dining rooms on my park and my boss at Central Headquarters said I should spend less time in my kitchens and more time tending to my park budget. I spent 25 years in those kitchens and worked with some really great chefs over those years, (and some really awful ones too!) <br /><br />I spent THOUSANDS of hours on every inch of that park and adjacent state forest (60,000 acres) and sometimes I miss it. But mostly I miss being in that big beautiful resort lodge kitchen. I miss my little marina restaurant down on the Ohio River too. I served the best Reuben Sandwich (my own recipe -- posted on 'Zaar as The Shawnee Marina Reuben Sandwich) in both the State of Ohio and the Commonwealth of Kentucky down there and sold it for $2.95. Best deal on the river! <br /><br />They (friends and neighbors) call my kitchen The Ospidillo Cafe. Don't ask me why because it takes about a case of beer, time-wise, to explain the name. Anyway, it's a small galley kitchen with a Mexican motif (until my wife catches me gone for a week or so), and it's a very BUSY kitchen as well. We cook at all hours of the day and night. You are as likely to see one of my neighbors munching down over here as you are my wife or daughter. I do a lot of recipe experimentation and development. It has become a really fun post-retirement hobby -- and, yes, I wash my own dishes. <br /><br />Also, I'm the Cincinnati Chili Emperor around here, or so they say. (Check out my Ospidillo Cafe Cincinnati Chili recipe). SKYLINE CHILI is one of my four favorite chilis, and the others include: Gold Star Chili, Empress Chili and, my VERY favorite, Dixie. All in and around Cincinnati. Great stuff for cheap and I make it at home too. <br /><br />I also collect menus and keep them in my kitchen -- I have about a hundred or so. People go through them and when they see something that they want, I make it the next day. That presents some real challenges! <br /><br />http://www.dnr.state.oh.us/parks/parks/shawnee.htm</p>
