Master of the Pit
- Joined Jul 9, 2005
I have a great tip for those who enjoy corn on the cobb. I was watching Cook's Cooking show on Georgia Public TV yesterday and they were doing corn on the cobb. They brined the corn in a solution of a gallon of water and a half cup each of salt and sugar. It was allowed to brine for about three hours (no more than 6). Then grill on high heat, turning every 2-3 minutes for ten to fourteen minutes total time. And but the way, the sugar was optional. It is only used if the corn is a little past it's prime. Long story short .... I tried it last evening and it was delicious. Very tender, moist and wonderful. From now on, I'll always brine my corn before grilling.