roasting ear. an ear of sweet corn suitable for roasting while still in the husk. Midland and Southern U.S. an ear of sweet corn ripe enough to be boiled and eaten on the cob.

Seven for $1.00 at HEB. Favorite was to cook them. I'll go first. Two minutes per ear in the microwave.

Shuck them
De-silk 'em
Lay out a piece of foil with the green husks laid flat
Place the ear in the husks
Add black pepper, sea salt, and melted butter
Roll up ear in husk then roll up in foil lightly twisting the ends but not too tight
Place on the grill rolling 1/4 turn every five minutes until done....

Goes great with a steak or a nice chunk of salmon....or reds on the half-shell.....

Microwave in the husk for 2 minutes Perfect corn on the cob, husk and silk come right off

A lil crunchy at 2 minutes? I like em like that. Hate soft ears.

I trim both ends and take off the tough outer husk before microwaving them. I've frozen them that way.

In the husk, on the grill. Roll em around till you can see through the remaining husk.

I ate field corn when I was growing up and thought it was good. A farmer invited me to help myself after I moved to the country. I didn't care much for it. Plus, it made me itch walking through a cornfield. A neighbor has a friend who grows a few acres each year. He has shared some with me.

We bought some today, question can the corn be frozen while on the cob and it be good a month or so later

I've done like Bill, leaving them in the shuck and cutting off the ends and vacuum sealing. If I shuck them, I will blanch them for a few minutes in boiling water and cool in ice bath before packaging and freezing. Either way will last for three months at least.

Trim the husk, grill for 18 minutes turning twice, peel shuck back for handle.......

I've frozen them in a plastic grocery bag and eaten them a year later. They tasted fine.

peal back the husks leaving attached next to stalk, soak in water for a couple of hours, remove from water and pat dry, coat with butter or olive oil, salt, pepper, garlic powder ... pull husks back up around the corn to retain moisture, place in smoker at about 225* for about 2 hours.

Cook em on the grill or directly on the coals husk on

my buddies sweet corn will be ready any day now...i'm waiting for it!

This and then go crazy with the butter and tijin chile lemon powder!
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Boiled 15 minutes, then lots of butter and black pepper.

Toss em on the grill husk and all. turn every 6-7 minutes. When the husks are black, they are done. peel the husks off and coat in butter, sprinkle with tony Chacheres and Parmesan. YUM.

I’m gonna try this method tomorrow while smoking an 8lb prime brisket I picked up at HEB today

Throw them in a five gallon bucket, weight them down so they're covered with water for 30 min. Put on grill, turning occasionally until blackened on all sides. Peel, butter, salt, pepper, and whatever you want.

What I always do.

I have never heard of soaking them in water before putting on the grill. How does soaking them in water help?

Ive done it both ways with and without water. Seems like the water keeps the husks from burning, but I never cooked them long enough to burn the husks either.

It's suppose to add extra moisture and steam the kernels.

Correct, and also helps keep the husks from burning so fast.

yep