I need to up my CotC (“corn on the cob”) game. I’m assuming it’s possible in the AF, but when I leave the husk on to preserve moisture, it takes forever, and when I remove the husk, it dries out too easily.
That there CotC looks incredible, assuming non-boiled.
I have a steamer insert for a two gallon pot. Poor water in the bottom, put the husked corn in, bring the small amount of water in it to boil for 5 minutes. Pull it out. It’s cooked faster than the steaks once you include the resting time on the steaks.
A small, flat-ish can with both ends removed sits at the bottom, along with some water. A china plate balances on top of that, and that’s where I place the food to be steamed.
(just in case anyone reading gets the idea that the food sits at the bottom, i.e. boiled and not really steamed)
I figured if the walk was small enough then the corn could just sit across it and not even come in contact with a small amount of water and put a lid on top. Or put a round rack in if you have one and put the corn on top of that. Pop a lid on top to trap the steam
CotC cooks amazingly in the microwave actually. Leave the husk on, wrap in a wet paper towel. Cook I “think” 2 min per COB. Double check the time, that’s the only thing I’m fuzzy on.
Ah rabbits, I knew I’d need my microwave again one day. (when I moved out of my last place almost 20yrs ago, I gave it to my housemate)
That said, one way that works a treat is to throw CotC in with a soup or stew that I’m making… just that it’s too hot to be eating soups & stews these days. :S
I need to up my CotC (“corn on the cob”) game. I’m assuming it’s possible in the AF, but when I leave the husk on to preserve moisture, it takes forever, and when I remove the husk, it dries out too easily.
That there CotC looks incredible, assuming non-boiled.
I have a steamer insert for a two gallon pot. Poor water in the bottom, put the husked corn in, bring the small amount of water in it to boil for 5 minutes. Pull it out. It’s cooked faster than the steaks once you include the resting time on the steaks.
Ah right, that’s it. I have a wok I sometimes use for steaming. I plum forgot all about it.
A wok works too.
A small, flat-ish can with both ends removed sits at the bottom, along with some water. A china plate balances on top of that, and that’s where I place the food to be steamed.
(just in case anyone reading gets the idea that the food sits at the bottom, i.e. boiled and not really steamed)
I figured if the walk was small enough then the corn could just sit across it and not even come in contact with a small amount of water and put a lid on top. Or put a round rack in if you have one and put the corn on top of that. Pop a lid on top to trap the steam
Good points. My mind was certainly in ‘dumpling mindset,’ there.
Soak your corn in the husk before throwing it on the grill. Cook it until the husks are charred. You’re welcome.
What grill…?
Husk on, air fryer.
As noted above, takes forever.
Problem solved-- steam them, instead.
It takes ten minutes
what temp?
450
That explains it then
CotC cooks amazingly in the microwave actually. Leave the husk on, wrap in a wet paper towel. Cook I “think” 2 min per COB. Double check the time, that’s the only thing I’m fuzzy on.
Ah rabbits, I knew I’d need my microwave again one day. (when I moved out of my last place almost 20yrs ago, I gave it to my housemate)
That said, one way that works a treat is to throw CotC in with a soup or stew that I’m making… just that it’s too hot to be eating soups & stews these days. :S
Seconding this! Microwaves are pretty good at cooking a lot of veggies. They basically steam from the inside out.
we grill it for 20ish minutes. 6-7 minutes a side, turn it twice (so it’s grills three sides). You should be able to smell when it’s done.