Gulf
Knows what a fatty is.
Butter injected under the husks corn
It's getting a little late in the season down here for fresh sweet corn but, I just thought that I would post what I have been experimenting with for a year or so. That is injecting the corn with butter, salt and other seasonings.
I just melt butter, add a little salt, and mix well. Sometimes, I add a little garlic powder, and onion powder to the mix. I use a meat injector to place the seasoning between the husk and the kernels. I use about 20 ml's per ear, and inject about 15 at the thick end and the rest at the top of the ear.
I have used this method on my grill, in my WFO, a conventional oven, and even in the microwave. It always turns out great.
One extra tip: When the corn is done, cut it at the bottom. Make sure that you have cut it high enough to cut through all husks.
Use an insulated glove or wrap a paper towel around the top of the ear.
Now squeeze, and the meat of the ear will pop out like a new born calf .
Most of the time, all the silk will be still in the husk, and only a clean (already seasoned) ear of corn will be left in the plate. That little trick will impress the heck out of your guests. Just show them how, and they will get a kick out of doing it for themselves :-D .
From what I have found, less seems to turn out better. I have tried creole seasonings with mixed results. Black pepper (even fine ground) seems to always stop up the needle. Just butter and a little salt always turns out great. Maybe, you can find the perfect seasoning for this method. If you do, please let me know first :wink:.
The sqeeze trick is not mine, I stumbled across it on the internet. But, so far, I haven't found the injected corn on there. I thought of that on my own. If no one else claims the title, I would like it to be called "possum korn".
I will explain that later.
It's getting a little late in the season down here for fresh sweet corn but, I just thought that I would post what I have been experimenting with for a year or so. That is injecting the corn with butter, salt and other seasonings.
I just melt butter, add a little salt, and mix well. Sometimes, I add a little garlic powder, and onion powder to the mix. I use a meat injector to place the seasoning between the husk and the kernels. I use about 20 ml's per ear, and inject about 15 at the thick end and the rest at the top of the ear.
I have used this method on my grill, in my WFO, a conventional oven, and even in the microwave. It always turns out great.
One extra tip: When the corn is done, cut it at the bottom. Make sure that you have cut it high enough to cut through all husks.
Use an insulated glove or wrap a paper towel around the top of the ear.
Now squeeze, and the meat of the ear will pop out like a new born calf .
Most of the time, all the silk will be still in the husk, and only a clean (already seasoned) ear of corn will be left in the plate. That little trick will impress the heck out of your guests. Just show them how, and they will get a kick out of doing it for themselves :-D .
From what I have found, less seems to turn out better. I have tried creole seasonings with mixed results. Black pepper (even fine ground) seems to always stop up the needle. Just butter and a little salt always turns out great. Maybe, you can find the perfect seasoning for this method. If you do, please let me know first :wink:.
The sqeeze trick is not mine, I stumbled across it on the internet. But, so far, I haven't found the injected corn on there. I thought of that on my own. If no one else claims the title, I would like it to be called "possum korn".
I will explain that later.
