Roasted Whole Corn on the Cob
Yield - 45 servings*
1 CRATE YELLOW OR SWEET KERNEL CORN on the COB
1/2 LB ROCK SALT
2 - 3 LBS BUTTER (Melted)
20 LBS CHARCOAL
LOT STARTER FLUID
1 LARGE BBQ GRILL
PAIR INSULATED THERMAL GLOVES
The corn must still be on the husk with no exposed kernels. (Sometimes a grocery store will pull back some of the husk and silk to allow you to inspect the kernels, this will defeat this recipe.)
Fill a 80 quart stock pot about 2/3 full with water and add the rock salt, stir and try to dissolve as much salt as you can. Open the crate of corn and inspect it for any insects, mud, dirt, mold, or any other obvious problems. Re-secure the crate with the wire hooks provided and place the entire crate into the brine solution. Make sure all of the corn are covered, weight the crate with bricks and add any extra water if needed. Allow the corn to soak for a minimum of one hour and a maximum of 3 hours.
Meanwhile, light the charcoal in a large BBQ pit. Choose a pit that is designed for high heat roasting or grilling. The corm will have to be very close to the burning coals (4 to 6 inches).
Use the insulated gloves and arrange the corn on the grill in rows, directly above the hot coals. Pack the rows tightly with corn. Allow the corn to roast quickly, even allow the husk to catch fire. (For the most part this will not happen because they are very wet from the soaking). Roast the corns for 5 to 7 minutes, or until they turn dark brown (even black) on the side. Remove the first corn, roll the other corns 90 degrees (about to where the first corn was). Then place the first corn where the last corn was. Roast the corns for another 5 - 7 minutes and repeat the rolling operation. This will ensure that all corns get an even roasting. Continue until all sides of the corn are roasted. (Dark brown or even burnt). Serve.
If the corn is not to be served immediately, they may be placed in an ice chest and left unopened with little loss of flavor for up to 1 -1/2 hours. Be sure that this is an old ice chest for sometimes the black burnt husk will disfigure the insides of the chest.
Use the insulated gloves and pull back the husk from the cob. Most of the silk will naturally follow along with the husk. Wrap the pulled back husk with several paper napkins so that it can be used as a handle. Dip the corn in the melted butter. Serve with salt, pepper and Louisiana Hot Sauce.
* Usually, crates of corn are packaged 48 to a wooden box, and normally 4 or 5 in the crate are disfigured and thus should not be served.
You have got to try this recipe, because you just wont believe how good corn can be until ya taste it this way! The roasted husk give the corn such a nutty and sweet flavor!!
When we used to sell this corn at the various festivals around
Louisiana, we called it Privateer Corn, because we sold it for "A Buck-an-Ear".
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Chef Emile L. Stieffel, Aurora Catering, Inc. email address: ChefEmile@CustomCatering.net
Copyright © 1995 Aurora Catering, Inc. All rights reserved.
Revised: November 21, 2016.