Originally posted by Al-The Mayor-Bowen
Don and Paul,
......... High on my list to search out at both events are the 'Roasting Ears'
Booths. Great eating, even if it is a drippy mess !
I've never been much into roasting corn. I prefer boiled or steamed. I've been told that part of my "problem" is that corn to be roasted should be more mature than for boiling. I have also been told that "Ruby Queen" (Burpee) is an especially good roasting corn. I've let some Ruby Queen mature, and will roast some tonight. IMO, as a boiling corn, Ruby Queen is very average, and not nearly as good as the Mirai mentioned earlier in this thread. Ruby Queen, is, however, beautiful to look at. It will lose it's beautiful color when boiled, but stays a ruby pink when roasted. We will see,,,,,,,and I will report.
UPDATE Ruby Queen is , indeed, a good roasting corn. I shucked it and put it on the grill. I turned it a few times and took it off after a few kernals started to turn black. (actually more "fire grilling" than roasting?). The corn retained it's beautiful color, and tasted great. This corn was past it's prime for boiling but it grilled great. I'm going to pitch it to a few restaurants next year. As an aside, I've never made much money selling to restaurants. Quantities are too small and delivery is too expensive.