Finally got around to trying this...

Pretty darn good, and for sure cannot beat the convenience factor.

Thanks, Jim!

Thank you, Jim.

Where is Jim? I never knew him personally, but always enjoyed his posts and those about Merlot as well.
I know the pup passed away, and I’m wondering how he’s doing? Maybe it’s just because I hang in the lounge, and he’s posting in other parts of the forum...

You can grill the corn, even until it’s charred and remove the husk this way. I used to always grill corn in the husk.

quote:

Originally posted by irreverent:
Where is Jim? I never knew him personally, but always enjoyed his posts and those about Merlot as well.
I know the pup passed away, and I’m wondering how he’s doing? Maybe it’s just because I hang in the lounge, and he’s posting in other parts of the forum...

Thanks for the concern. I'm still around -- depleting y'all's oxygen supply. Just been busy with other stuff.

I sometimes use the grill to cook corn in the husk.

Just soak the corn in water for about 1/2 first before grilling on indirect heat, and turn regularly then remove the corn from the husk just like in the video.

I tried it and am hooked.

Bump for this year (2022)

Giant always has corn on sale during the major holidays...10 ears for $2.00.

I'll try this. Is this just a time saver? Or something about taste?

I usually either husk and steam (takes 15 min).

Or leave a single layer of husk and bake at 355F in the toaster oven (25 min).

Depends on how starchy the corn is. Starchy corn gets the steam, crisp corn gets the oven. (talking white corn, of course).

ETA: not saying this is better than microwaving, just what I've been doing to date.

Best thing about the Shugart system is this takes the hassle out of removing the silks. They just slide right off with the shuck.

quote:

Originally posted by doublesharp:

Best thing about the Shugart system is this takes the hassle out of removing the silks. They just slide right off with the shuck.

I have tried this with both microwave cooking, and with roasting on the grill. The shucking system works with both of those; I bet it will work with any method of cooking.

I started doing this when it was first posted,nad it's been working great.

I steam them for 7 minutes with the husk removed. Too much heat and overcooking destroys the nutrition values.

I went to the grocery store today mainly to buy corn in the shucks for the 4th of July........they had NONE!!! Bummer!! I use only the microwave method for cooking it.

quote:

Originally posted by Copefree:
I see this every year you post it but have failed to actually try it.

I’ll try to change that.

I’ve still got this on my list .

I once tried raw corn on the cob at a roadside stand passing through Wisconsin...it was fantastic!

I've tried the MW version and it to me is very similar to boiled. Good, but I still like it better on the grill w/o the husk so we get a bit of char and maybe even a few popcorn pops as it cooks. I'll eat the boiled or NW versions and won't complain, which we do when we need to move along with dinner.

I've recently started cooking corn on the cob in the air fryer. A little olive oil and salt and cook at 380 for 12 to 15 minutes and it turns out great.