Directions: grilling corn in the husk & soaking in water Heat the grill to medium. Pull the outer husks down the ear to the base. Strip away the silk from each ear of corn by hand. Fold husks back into place, and place the ears of corn in a large bowl of cold water with 1 tablespoon of salt for 10 minutes. Remove corn from water and shake off excess. Place the corn on the grill, close the cover and grill for 15 to 20 minutes, turning every 5 minutes, or until kernels are tender when pierced with a paring knife. Remove the husks and eat on the cob or remove the kernels. another option soak the whole cob in a pot of cold water for 10 minutes and set the barbeque for medium heat. Remove the corn after 10 min. and pull the husks back, but not all the way off. Brush the kernels with olive oil. Rotate and turn the corn, after a couple of turns before it gets chard place the corn on indirect he and continue to let cook for another 10 minutes. As soon as the husks pick up the dark ash, remove from heat, rinse, and serve with butter and salt. grilling corn in foil if you prefer to soak the corn first. tear the husks off and soak the corn in cold water for 20 minutes. After time is up wrap in tin foil. If you choose not to soak the corn than just tear the husks off and wrap in tin foil. Place on the grill and let it cook. It usually take between 15 to 20 minutes.
Ingredients: 2 cups corn 1 egg, well beaten 1 teaspoon sugar 1/2 teaspoon salt 1 tablespoon butter, melted 2 teaspoons baking powder 1 cup flour 2/3 cup milk 1 tablespoon canola oil (more may be added to additional batches, but is not necessary)
Instructions: mix all of the remaining ingredients except oil in a large bowl. Add corn to batter and mix well. Heat oil in a large non-stick skillet on medium-high. Drop spoonfuls of batter into skillet. Brown on both sides. Drain on paper towels before serving.
Sweet Corn Cakes
Ingredients: 1/2 cup butter, softened 1/3 cup masa harina 1/4 cup water 1 1/2 cups whole-kernel corn 1/4 cup cornmeal 1/3 cup white sugar 2 tablespoons heavy whipping cream 1/4 teaspoon salt 1/2 teaspoon baking powder
Instructions: In a medium bowl beat butter until it is creamy. Add the Mexican corn flour and water and beat until well mixed. Using a food processor, process corn, but leave chunky. Stir into the butter mixture. In a separate bowl, mix cornmeal, sugar, cream, salt, and baking powder. Add to corn flour mixture and stir to combine. Pour batter into an ungreased 8x8 inch baking pan. Smooth batter and cover with aluminum foil. Place pan into a 9x13 inch baking dish that is filled a third of the way with water. Bake in a preheated 350 degree oven F (175 degrees C) oven for 50 to 60 minutes. Allow to cool for 10 minutes. Use an ice cream scoop for easy removal from pan.