Sweet Corn IT Cooking Temps, Steaming - Grilling, Husk On
While satisfying my curiosity as to the surface temperature of sweet corn when done, it was discovered how easy it was to record the temperature using a remote thermometer. In the future the following technique will be used to prevent over or undercooking sweet corn.
Preparation:
Steaming:
All of my Maverick probes have been sealed using RTV silicone and heat shrink tubing.
Grilling:
For a smoke flavor, the corn may be smoked when grilling or smoked butter may be used prior to serving.
Tom
While satisfying my curiosity as to the surface temperature of sweet corn when done, it was discovered how easy it was to record the temperature using a remote thermometer. In the future the following technique will be used to prevent over or undercooking sweet corn.
Preparation:
- Peel husk back 2/3 way and remove as much silk as can easily be removed.
- Replace husk and tie end with twine.
- Submerge in cold water for a minimum of 20 minutes.
Steaming:
- In a suitable sized lidded pot with rack, bring 2 inches of water to a light boil.
- Remove corn from water and insert temperature probe between husk and kernels of one ear. A rubber band can be used to help secure probe.
- Place corn, top down into the steaming pot and lid.
- When the probe temperature reaches 200°, remove corn from steamer. (Approximately 12-15 minutes depending on amount being heated and the size of steamer).
- Remove twine and pull husk back completely. Careful, will be hot. (Husk may be removed or used as handle to hold corn).
- With dry paper or cloth towel rub any remaining silk away.
- Apply butter and seasoned salt to taste.
- Serve and enjoy.
All of my Maverick probes have been sealed using RTV silicone and heat shrink tubing.
Grilling:
- Remove corn from water and insert temperature probe between husk and kernels of one ear. A twine can be used to secure probe.
- Place on preheated grill.
- Rotate corn at 10 minute intervals until done. Time will depend on grill temperature.
- When the probe temperature reaches 200°, remove corn from grill.
- Remove twine and pull husk back completely. Careful, will be hot. (Husk may be removed or used as handle to hold corn).
- With dry paper or cloth towel rub any remaining silk away.
- Apply butter and seasoned salt to taste.
- Serve and enjoy.
For a smoke flavor, the corn may be smoked when grilling or smoked butter may be used prior to serving.
Tom
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