Corn on the cob internal temp

Discussion in 'Veggies' started by fwismoker, Apr 30, 2013.

  1. fwismoker

    fwismoker Master of the Pit

    This might seem like a silly question but everything cooked we want at a certain IT...for meat it's for taste and safety, for vegetables it is tenderness.  

    Potatoes  they are done @ 210 for example,  it sure would be nice to put a probe into my corn on the cob and take it out when i know for certain it's tender enough.  

     What would be the IT of corn??   I suppose i could cook some and and check it's IT to find out how i like it but  if anyone knows that would be great.  Thanks. 
     
    Last edited: Apr 30, 2013
  2. fwismoker

    fwismoker Master of the Pit

    Never mind...maybe.   Is it 165?
     
  3. kathrynn

    kathrynn Smoking Guru OTBS Member

    What I do...is old school and simple...not a temp test....just take a "clean" fingernail...and pop one of the kernals...if it is liquid...not done yet...sort of like the "thump" on a melon.  Just pop that kernal and you will be able to tell when it's done.

    Just My Humble test!  [​IMG]

    Kat
     
  4. cliffcarter

    cliffcarter Master of the Pit Group Lead OTBS Member

    IMHO you are way over thinking this. Bring a pot of water to a rolling boil, put in the corn, cover the pot and turn off the heat. The corn will be ready to eat in 20 minutes, works every time.

    Baked potatoes are done when they feel soft when I squeeze them.

    Some times you need to lose the gadgets.
     
    Last edited: Apr 30, 2013
  5. fwismoker

    fwismoker Master of the Pit

    ....if i did it on the stove of course it's not a big deal.   My reasoning in knowing is NOT disturbing the pit to check it.  It's a little better just sticking a probe in it...  When you have multiple things in the pit and you are looking...YOU ARE NOT COOKING
     
  6. cliffcarter

    cliffcarter Master of the Pit Group Lead OTBS Member

    If you cook it on the pit it will turn a deeper yellow and the kernels will be soft, in my Char Griller about 20 minutes, more or less.

    Sometimes I leave the husks on, sometimes not. I always do veggies(except bakers) at the end of the cook when the meat is off and resting.
     
  7. fwismoker

    fwismoker Master of the Pit

    Oh i know when it's done...like i said that's the easy part.   I just don't want to disturb the grill to check sometimes, especially when you get distracted with other things going on.   It looks like it's 165, i'll check it next time i put some sweet corn w/ the husk and silk on. 

    I soak my corn over night, leave the silk on and wrap it in foil. When it's done i melt butter and pour the butter in a wide mouthed jar of hot water...the butter will settle on top and i dip my corn right into the jar.   .....soooooo good!
     
  8. cliffcarter

    cliffcarter Master of the Pit Group Lead OTBS Member

    If you know when it's done why bother to stick a metal probe in it? Remember "The KISS Rule".

    The kernels are so small I don't see how you can get an accurate temp. Ah well, if you want to play with your food...
     
  9. fpnmf

    fpnmf Smoking Guru OTBS Member

    Fl
    Last edited: Apr 30, 2013
  10. chef jimmyj

    chef jimmyj Smoking Guru Staff Member Moderator Group Lead OTBS Member

    Corn is ready to eat right off the stalk. You are only heating it. So by the time the cob gets hot enough to measure a temp like 165*F, the kernels will start to toughen. Kind of like Squid, you either cook it a short time or a long time, anything in the middle it is tough...JJ
     
  11. mr t 59874

    mr t 59874 Master of the Pit SMF Premier Member

    Never thought of probing corn, I'll try it just for the heck of it.  We like to pull the husk back, pull what silk you can, replace husk and tie the end with husk or string then soak in cold water for half hour or so.   Then place in a steamer for 12 minutes ± (time may vary according to elevation) pull husk back and dip in jar with hot water and butter.  Of course you can throw them in the coals or on the grill also.  One thing to remember is when heating corn, do not salt the water when cooking, it will toughen the corn.

    Tom
     
  12. Throw it in the deep fryer! When it starts to brown it's done. No need for butter just use some salt or even better some of Jeff's rub.
     
  13. jckdanls 07

    jckdanls 07 Master of the Pit Group Lead OTBS Member

    garlic butter works for me when deep frying.. what oil do you use when you deep fry?

    I also do the "cooler corn" when I need a lot of it... clean all husk and silk off.. put in clean cooler... boil enough water to cover... dump the boiling water on the corn and close the lid... DO NOT OPEN for 30 minutes... good to go....
     
  14. fwismoker

    fwismoker Master of the Pit

    I'll just take the temp of the desired tenderness when i cook some next time... i got the 165 # from a chefs forum..  lol, we'll see what it ends up being. 
     
  15. mr t 59874

    mr t 59874 Master of the Pit SMF Premier Member

    Wouldn't it be nice if we could all meet, set up our different techniques in a circle, line up and make rotations trying each others corn.  I'll put up the picket fence. 

    Tom
     
  16. fwismoker

    fwismoker Master of the Pit

    But yea Tom...nothing like the MidWest sweet corn.... the oh soooo soooooooo gooooood bi color sweet corn. 
     
  17. kathrynn

    kathrynn Smoking Guru OTBS Member

    Love the bi-color corn....but LOVE some Silver Queen from right around these parts!

    Mr. T.....I am in for that!  Have a corn eating contest!

    Kat
     
    Last edited: Apr 30, 2013
  18. mr t 59874

    mr t 59874 Master of the Pit SMF Premier Member

    FWI  Sugar & Cream........... Oh My.

    Kat & wash it all down with a good brew.
     
  19. fwismoker

    fwismoker Master of the Pit

    Hold on a second... sugar and cream??  No salt & butter? 

    What kind of cream?   I have never heard of that...ever  lol
     
  20. kathrynn

    kathrynn Smoking Guru OTBS Member

    Sugar and Cream is good too Mr. T....and have you had the pencil cob corn?  Its great for roasting!

    Always up for a good brew!  [​IMG]

    Kat
     

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