Smoked corn on the cob????

In Tennesse we have what is called Peaches and Creme. It is a white and yellow corn and is extremely sweet. I have enjoyed it raw many times. I have to have dental floss but it sure taste good.

I put about a hundred ears of corn in the freezer for the winter. We have been enjoying it all winter long. Not a easy process but Mamaw Smith and myself spent several hours doing it.

I sure look forward to next July for the Peaches and Creme.

Paul E. Smith
Knoxville, TN

quote:

Originally posted by Scorereader

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Originally posted by roossy90



That is what I am talking about...but wouldnt it be better if it was husked?..
Like I said, I am not a backyard griller or BBQ guru.. Just love to eat good Que..
Tara

if you husk the corn and put it in a smoker for 2 hours at 200 degrees, the corn will shrivel and be ruined. you must leave it in the husk so the corn will stay hydrated. In essense, you're not smoking the corn, you're actually steaming it. But, but steaming it in its husk, you're retaining more flavor and even infusing it with flavor form the husk. If you take the husk off, then there's no steam and you're simply baking it, even at a low temp. The corn will release water and will dry out and become rubbery.
Keep the husk on.

Ah, so!
See? I told you I am not a BBQ guru in the cooking sense.
I am now ready to eat some. Maybe some wonderful silver queen, or that peaches and cream.. Oh yum!
Thanks Everyone!
Tara

quote:

Originally posted by Sundancer7

In Tennesse we have what is called Peaches and Creme. It is a white and yellow corn and is extremely sweet. I have enjoyed it raw many times. I have to have dental floss but it sure taste good.

I put about a hundred ears of corn in the freezer for the winter. We have been enjoying it all winter long. Not a easy process but Mamaw Smith and myself spent several hours doing it.

I sure look forward to next July for the Peaches and Creme.

Paul E. Smith
Knoxville, TN

Upstate NY had the same thing. They just called it sweet corn. There are numerous corn stands we go to in the summer where the corn is picked, bought and eaten all within the same day. It's the best corn I know of. After a few cobs of that, it takes a while before any other corn is palatable.

I have cooked corn on the grill, both naked and dressed. My favorite way is to fold the husks back and tie them with butcher's twine, to form a handle. Remove the silk, and swab the ears with compound butter ( I like garlic, parsley and tarragon), and place them on the grill at the opposite end from the fire, for indirect cooking. Turn the ears occasionally, to get a good brown color all the way around, swabbing often with the compound butter. I use mesquite, but this works on hickory or other woods as well. Shake a bit of salt on it and enjoy. I presonally do not use foil often, and if I do, it is like the corn, I spread a sheet of foil under the husk handles to help keep them from burning.

the hubster does the corn Starlord mentioned, but he
puts it in the smoker an hour before the meat is done.
it comes out melt in your mouth juicy.

cooking corn on the grill naked and dressed......

That was way too much information.

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Originally posted by xannie_01

it comes out melt in your mouth juicy.

All I know is the idea sounds interesting!!!!!!!!!