Recipe Archives->Vegetables->Corn Cob 03

Corn on the cob

Soak the corn (unhusked) in water for about 1/2 hour.  Roast on a
grill.  Keep turning every few minutes (depending on how hot the
fire is).  The husks will turn black and begin to fall off.  About
15 minutes - for a hybrid sweet corn (I never time it, you just
have to estimate.  You will get better with practice).  Serving
alternatives:

1)  Dip a lime wedge in a little sea salt (do not use iodized salt)
and rub over the corn.  Don't over-do it on the salt.

2)  Dip a lime wedge in some high quality chili powder and rub over
the corn.

3)  Spread a SMALL amount of umeboshi paste over the ear of corn.

Umeboshi is a salted plum (Japanese).  You can get it in whole
form, paste, or vinegar.  For the corn you want the paste.  

Printable version: corn-cob03.txt.