Grilled tomato oil for your corn on the cob?

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Grilled tomato oil for your corn on the cob?

Postby Jenise » Wed Aug 08, 2012 1:08 pm

Just read this description in a solicitation from California Ranch olive oil:

“A grill is the best vessel you have for cooking corn,” Andrew Schloss and David Joachim write in Fire It Up (Chronicle Books, 2011), where the recipe featured here appears. “Just start the fire and throw the cobs on, husks and all. Close the lid and sit back.”
The corn will take about 15 minutes, they add, including an occasional turn every five minutes or so. Schloss and Joachim pair their grilled corn not with butter – but with a flavored oil made from grilled tomatoes, olive oil, fresh herbs, garlic, and honey."

Mmmmmmm!!!
My wine shopping and I have never had a problem. Just a perpetual race between the bankruptcy court and Hell.--Rogov
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Re: Grilled tomato oil for your corn on the cob?

Postby Karen/NoCA » Wed Aug 08, 2012 1:24 pm

Jenise wrote:Just read this in a solicitation from California Ranch olive oil:

“A grill is the best vessel you have for cooking corn,” Andrew Schloss and David Joachim write in Fire It Up (Chronicle Books, 2011), where the recipe featured here appears. “Just start the fire and throw the cobs on, husks and all. Close the lid and sit back.”
The corn will take about 15 minutes, they add, including an occasional turn every five minutes or so. Schloss and Joachim pair their grilled corn not with butter – but with a flavored oil made from grilled tomatoes, olive oil, fresh herbs, garlic, and honey."

Mmmmmmm!!!

And it is so good! We grill corn just until it gets a few golden streaks on it and heats through...never for 15 minutes. We use a gas grill and it can get very hot, fast. I should try keeping the husks on and grilling. I don't like any last minute fusses, however. Does the husk come right off? I've been wrapping a damp paper towel around the corn and zapping just until I can smell the odor coming from the microwave. It stays moist and is so good, and I'm assuming the husk would do the same thing.
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Re: Grilled tomato oil for your corn on the cob?

Postby Christina Georgina » Wed Aug 08, 2012 10:35 pm

I almost always grill corn with the entire husk on. The silk and outer layers do burn but there are streaks of carmelized kernels that are delicious. When cool enough to handle I slice off the stalk end, freeing all of the husk layers and pull the whole husk with silk off.
When just picked I prefer to eat it without any dressing. Can't improve on those flavors
Mamma Mia !
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Re: Grilled tomato oil for your corn on the cob?

Postby Jenise » Thu Aug 09, 2012 12:19 pm

Karen/NoCA wrote: Does the husk come right off? I've been wrapping a damp paper towel around the corn and zapping just until I can smell the odor coming from the microwave. It stays moist and is so good, and I'm assuming the husk would do the same thing.


Yes, the husk comes off pretty easily. For dinner parties I sometimes remove just part of it to expose one side of the corn so that all that green and burnt stuff splays out behind the beautiful ears, arrange them on a turkey platter and then dress them with something like this oil or a flavored compound butter. FABULOUS presentation.
My wine shopping and I have never had a problem. Just a perpetual race between the bankruptcy court and Hell.--Rogov
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