Corn bake

[Col Tigwell]

Have read recently about a corn bake, got me all interested.

Does anyone have the recipe to share.

Thanks

Col Tigwell
Downunder

Originally posted by herkman
Have read recently about a corn bake, got me all interested.

Does anyone have the recipe to share.

Thanks

Col Tigwell
Downunder

Hi Col,

I apologize for being slow on finding out what a corn bake is, and how to do it. I Googled and came up with recipes using canned corn but figured that's not what you meant. I had the idea that you meant something like an outdoor corn baking (a fire pit or somesuch?) Maybe others in here know more about cornbakes than I seem able to find out.

Meanwhile, here is a recipe about baking in the oven

TO GRILL:
Husk corn and discard silk; wrap each ear loosely with aluminum foil. Over gas or hot coals, place corn onto a hot grill over medium heat. Cover barbecue with lid, open any vents, and cook fifteen to 20 twenty minutes; turn occasionally.

TO BAKE:
Preheat oven to 375 degrees. Prepare corn as directed for grilling, but put ears in a single layer, separating them slightly, directly onto the oven rack or onto a baking pan. Bake twenty to twenty-five minutes or until corn is tender when pierced and very hot.

and a how-to recipe:

Begin by pulling the husks of the corn back, but do not remove them. Remove and discard the silk and then soak the whole cobs in a pot of cold water for 15 minutes.

Preheat the grill to a medium temperature.

Remove the corn from the water and brush the kernels with olive oil. Before you re-wrap the corn in the husks, add a little caramelized garlic, chopped onion, nutmeg and black pepper.

For an international twist, try using herbs such as basil, cilantro, or oregano.

Then reposition the husks over the kernels and tie each ear with a piece of loose husk or twine.

Place the prepared ears of corn on a medium heat, turning every 2 minutes.

After a couple of turns, place the corn husk on an indirect heat or on the top shelf of your grill and close the cover.

Allow the corn to slowly roast for another 15 minutes.

You will know it is done when you press a kernel and it shoots out it’s sweet liquid.

The below link to some history and information and recipes about corn and corn on the cob is where I found the above recipe.

http://whatscookingamerica.net/corn.htm

Here, from that site also, is a little history:

History of Corn in America

In American regional cooking, corn is important in many recipes, such as corn chowder, creamed corn, succotash, and cornbread. But no preparation can come close to the timeless appeal of simple buttered corn on the cob. All over the Midwest and Great Plains, small towns celebrate the harvest with sweet corn festivals. Settlers adapted the Indian style of roasting corn with the husks removed, and to this day, street vendors around the world sell husked corn.

In Iowa, the heart of the Corn Belt, almost half of all cultivated land is devoted to corn, making it first in the nation for corn production. Corn is the largest crop in the United States, in terms of acres planted and the value of the crop produced. It is also the most widely distributed crop in the world.

In Native American usage, the word for corn means "our life," or "our mother," or "she who sustains us." It was the cultivation of corn that turned Native American tribes from nomadic to agrarian communities.

It was from the Native Americans that the first European settlers learned about corn. Native Americans had spent hundreds of years developing what we now know as corn from seed-bearing grass. Long before Christopher Columbus sailed from Spain in 1492, Native Americans were cultivating this grass in North, Central, and South America. Native American farmers in the Ohio River Valley had been growing corn for more than 1,700 years before the first white men crossed the Appalachian Mountains, and there is evidence that they used corn to brew beer before Europeans arrived in the Americas.

The Pawtuxet Indian tribe in Massachusetts was cultivating corn when the first settler arrived, and corn was on the first Thanksgiving table in 1621. If it had not been for corn, the Pilgrims of Plymouth Colony might have starved to death during their first year in America. The Indians taught settlers how to grown corn, pound corn into meal, and how to cook with it. The words of Governor William Bradford, first governor of the Plymouth Colony, now inscribed on a brass plaque at Truto (Corn Hill) on Cape Cod, Massachusetts, reflect the settler's gratitude: "And sure it was God's good providence that we found this corne for we know not how else we should have done."

I hope this helps you some???

Karmen

[Garry Shipton (RIP)]

Heat up the BBQ.Place the ears of corn either husked or un husked wrapped in aluminum foil and place directly on the grill on medium heat..Close lid and BBQ for approx 10 minutes,rotating the ears every 2 minutes,so you don't burn the kernals.When you cook the ears unhusked in the foil,add butter slabs before wrapping,with salt and pepper(to taste) before adding to the BBQ(my choice).
Go for it and let me know!!

[Col Tigwell]

Thank you kind people.

Now if the rain will stop, I can flash up the barbie and enjoy.

Regards

Col Tigwell
Downunder

[Garry Shipton (RIP)]

Your handle says you're in Bridgetown!!Is this in the Barbados?Excuse my ignorance as this is the only town I'm aware of with that name.

[Col Tigwell]

No I am afraid not.

Bridgetown is in the southern western part of West Australia, and is about 3 hours drive from Perth the capital.

Lovely country, but the town is only small about 1500 people.

We have only recently moved here from Adelaide in South Australia, mainly to be close to the grandkids.

Regards

Col Tigwell

[Garry Shipton (RIP)]

No word from you yet??Did you burn the corn??--or is it still snowing,sorry I mean raining!!

Garry

[Col Tigwell]

This place is like Vancouver at the moment, we are averaging 13mm of rain a day for the last three weeks.

However we only get rain for about five months of the year.

It is not the rain thats a problem, it is the blasted wind that come with it. 60 70 80 kph with gusts that go higher.

I have carefully put your instructions away, and cannot wait to get going.

Regards

Col Tigwell

Originally posted by herkman
This place is like Vancouver at the moment, we are averaging 13mm of rain a day for the last three weeks.

However we only get rain for about five months of the year.

It is not the rain thats a problem, it is the blasted wind that come with it. 60 70 80 kph with gusts that go higher.

I have carefully put your instructions away, and cannot wait to get going.

Regards

Col Tigwell

Folks ... how can Master Herkman shelter his BBQ from the wind and rain? Let's help him come up with ideas

[Garry Shipton (RIP)]

Well,to be truthful I generally use this thingie called an umbrella,crack open a and watch the meat cook.Basic BBQ science.