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Old 08-29-2010, 11:50 PM   #11
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Quote:
Originally Posted by arturo7 View Post
It is the same style, but this is beside the point.

The suggestion is to try it with corn on the cob.
Which I think I shall


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Old 08-30-2010, 12:20 AM   #12
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Quote:
Originally Posted by Mermaid View Post
LOL damn.. now I want to go get some corn so I can experiment with different hot sauce.

By the way.. www.peppers.com is a good place to order from if they don't carry a specific brand at your local store. They have just about every brand, as well as stuff like Chicago style giardinera.. yum!!
Peppers.com is awesome! Their shop in Rehoboth Beach is unbelievable! The owner is super nice as well.


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Old 08-30-2010, 12:32 AM   #13
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The Mexicans I have worked with butter the corn while it is grilling, rub mayo on it, then dust it with straight cayenne. The cayenne, smoky-ness, and rich butter/mayo is mighty nice. Cayenne is hot, but does not burn like Tabasco.

 
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Old 08-30-2010, 12:34 AM   #14
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Sean, you lost me at mayo...



In case anyone cares, here's my method for CotC on the grill:

Peel back the husk, but do not remove it
rinse and remove as much of the fiber a possible
sprinkle with salt, close up the husk and wrap in aluminum foil
toss on top of, or beside the coals
cook at least 20, better 30-40 minutes
unless your fire is super hot, the husk and foil will keep it from getting burned
a couple of char spots here and there is OK by me
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Old 08-30-2010, 01:18 AM   #15
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Now there is another debate. If you leave the husk on, and wrap in foil. You are not grilling the corn. You are steaming it. The corn needs to, wants to, must, feel the direct heat of the grilll....If it does not have blackness on it, it is not done!

 
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Old 08-30-2010, 01:28 AM   #16
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I usually lay it right on or next to the coals*. If you're placing it on the grill you can get away without the husk and foil.


*gas is for sissies, but I guess that's another thread
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Old 08-30-2010, 01:52 AM   #17
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I like the husky musk flavor sometimes, especially when I am going to take it off the cob to serve. It keeps the kernals moist and lovely, adds a dimension. And I do like chrystal and butter, tops on fried wings!!

I like the gas grill caveat!!

 
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Old 08-30-2010, 02:05 AM   #18
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My usual method of corn prep is whole corn with the husk on, grilled on the BBQ, then buttered and then your choice of lemon pepper, Tapatio, or my favorite, Cholula.

Last night we had already husked corn, so we wrapped it in foil, with a little butter inside. The corn lightly fried in the butter while on the grill, so that parts were a nice browned color. Very delicious.
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Old 08-30-2010, 11:54 AM   #19
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I've tried Texas Pete, Lousiana, and Crystal. They're all good and I wouldn't be unhappy with any of them but Crystal is what's in my pantry. Cholula is good too and comparable to the others (relative to Tabasco).

I like Tabasco too and have really been liking the Chipotle Tabasco lately.

Gonna have to try this.
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Old 08-30-2010, 12:33 PM   #20
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My favorite way to do corn -

Remove husk - the only way for grilling. I love the browining/caramelization/miallard reactions that happen when corn is grilled directly over a hot flame.
put on hot grill (or 400 degree oven)
when warm spread on some butter
periodically douse with lemon juice (don't know exactly what it is, but lemon juice while grilling at high heat makes the corn fantastically tender while maintaining that satisfying crunch/juciness)
Remove when some of the more sugary kernels start turning brown or black

Brush with mayonaise (yes, the Mexicans are onto something here!). You don't need a lot. Season with salt/pepper.

Sprinkle with freshly grated Parmigiano Reggiano (the real stuff, not that nasty pre grated crap that is a disgrace to the name "Parmesean").



 
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