Kittencals Milk Soaked Grilled Corn In Husks Delicious Recipes

Steps:

• Place the corn into a 13 x 9-inch dish or use a dish large enough to hold the corn and milk.
• Pour the milk over the corn.
• Allow to sit for minimum 1 hour or even longer turning the cobs in the milk frequently (if you are leaving the corn in the milk longer you will need to refrigerate).
• Drain the cobs well on paper towels or clean tea towels (do not rinse the cobs in water).
• Brush each cob generously with soft butter, the season with salt and pepper.
• Wrap each cob tightly in a piece of foil.
• Grill or about 30 minutes on medium-high turning occasionally.

Steps:

• Carefully peel back the husks for the corn to within 1-inch of the bottom; remove the silk and discard silk.
• In a bowl combine soft butter with fresh parsley, salt and black pepper; spread over the corn (I use my hands for this).
• Rewrap corn in the husks.
• Tie with a heavy string in two places (near top and bottom, do not use nylon string!).
• Place the corn in a very large bowl; cover with cold water then mix in 1 cup milk into the water (make certain to soak the corn with the string on).
• Soak the corn in the water/milk mixture for about 30 minutes or a little more (no less than 30 minutes!).
• Grill the corn covered on the grill over medium heat, and cook for 22-30 minutes or until tender, TURNING OFTEN.
• Serve with more butter, salt and freshly grated Parmesan cheese (I use a cheese shaker to shake the cheese onto the corn at the table while eating).
• DELICIOUS!

Steps:

• Peel husks back, but do not remove.
• Using a stiff brush or your fingers, remove silk from corn.
• Pull husks back up around corn.
• In an ice chest, cover corn (husks on) with 12 pack of beer.
• Then cover with bag of ice.
• Soak for at least 1 hour.
• Drink the beer.
• Pull corn from cooler shaking corn to remove excess water.
• Cover corn as much as possible with husks.
• If necessary, tie the tips of the husks together with wet kitchen string.
• Grill corn (with husks) on an uncovered grill directly over medium-hot coals about 25 minutes or until tender, turning several times.
• Carefully remove the husks and strings.
• Meanwhile, in a small saucepan combine margarine or butter,lemon juice, and thyme.
• Heat on the grill or stovetop until margarine is melted.
• Brush mixture over the corn before serving.

Steps:

• Place each corn on top of one piece the heavy-duty foil.
• Brush each ear generously with soft butter.
• Season lightly with seasoned salt or white salt and black pepper.
• Wrap the corn then seal the foil loosely but leave room for expansion, then cut a very small hole in the foil to allow steam to escape.
• Grill over medium coals for about 15-20 minutes (the larger ears may take a little longer).
• Unwrap very carefully and serve.
• Delicious!

Steps:

• Fill a large stock pot half full with water (use a large enough pot to hold all the corn).
• Add in the cream, milk, sugar and butter.
• Bring to a boil, then add in the corn cobs.
• Reduce heat to a simmer and allow corn to cook for 7-8 minutes or until just tender, depending on size of corn try not to over cook the corn as it will become tough.
• Using long tongs remove and place on a plate or in a bowl, then cover with foil until ready to serve.
• Serve with butter and salt to taste.
• Delicious!