Corn on the Cob – Grilled or Boiled?

I grew up in a home that the only way you cooked corn on the cob was on the stove in boiling water.  It wasn’t until I moved down here to Indiana that I first enjoyed a cob of corn fresh off the grill – it was the best and I won’t fix it any other way to this day.  Now those of you following my blog know that both my gas oven & grill have decided to call it quits.  I have not yet had the repairman over to look at the oven, but I did manage to get out and purchase a new grill.  We decided to downsize, only 3 burners this time and no side burner – I never used it anyway.  So with Summer just around the corner and this being RACE Month, I decided to share with you a unique way of preparing this famous picnic side dish – the Corn on the Cob.

Trying to come up with a unique way to prepare this Indiana favorite food, I remembered a visit we made to a friend of ours out in Oregon.  Amy (our friend) was very anxious to show us her new hometown of Hood River, Oregon.  It is a small community on the Gorge that is very conscious of sustaining the environment and as any community, loves it festivals and town celebrations.  It was during one of these celebrations that Amy introduced us to a new way of eating corn on the cob – with chili powder and crème fresh.  It was out of this world – spicy, creamy and crunchy all at the same time.  It was great trip, and we loved all the new food experiences we had.

Getting back to the blog…I remembered seeing a Paula Deen show with her using chili powder on grilled corn.  So I searched it out and not only found that recipe, but also one with BACON.  Now my mouth is watering!  So I thought to myself, why can’t I have it all?  Just combine the two recipes into one.  Just as a T-shirt of mine says, “There is more than just corn in Indiana.  We have soybeans and hogs too!”  So I see no problem with me combining two of the three – corn & hogs (bacon that is).

Indiana’s Own – Corn on the Cob

You will need:

·         6 – 8 ears of corn
·         ½ Cup of Mayonnaise
·         1 Cup shredded Parmesan Cheese
·         Chili Powder
·         1 Pound of Bacon
·         Ground Pepper

You can do this either of two ways – In the husk or wrapped in aluminum foil. 

Preheat your grill to about 350°F.  Gently pull back the husk exposing the corn – if you are using foil, remove husks.  Remove the corn silk – use a small brush to make sure all the silk is removed.  Soak the corn with the husks in cold water for about 30 minutes.  Those using foil can skip to the next step.  Now using a basting brush – brush a thin layer of mayonnaise on the corn.  Next, sprinkle with the Parmesan Cheese, Chili Powder and Pepper.  Then wrap a piece of bacon around the corn.  Now either fold back the husks, covering the corn and secure with butcher string or wrap each cob in aluminum foil.  Cooking times will vary depending on your methods – Husks about 15 to 20 minutes; Foil about 10 - 15 minutes.  Either way turn occasionally until bacon is cooked and the corn is tender.  

Note: I used those small frozen cobbets – I just made sure that they were thawed before I started to prepare them.

Well, I have let you know that my preference in cooking Corn on the Cob is on the grill – now you let me know how you like your corn best; Grilled or Boiled?  If you said boiled I believe this recipe will change your mind.  Get out this coming weekend and treat yourself to this outrageous Corn on the Cob. 

Until next time – Keep your Foodie Fluids Flowing, and AG Me On!