Corn on the cob internal temp
- Thread starter fwismoker
- Start date
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Hoping I get the seeds that I ordered for that. It's more of an Amish corn....very small cobs and larger kernals....yummy too!
Kat
Kat
I stand corrected (
Tom
redwood carlos
Smoking Fanatic
My son and I had "Mexican" Corn and left over pulled pork last night for dinner. His idea. :)
Something like this...
http://www.foodnetwork.com/recipes/tyler-florence/mexican-grilled-corn-recipe/index.html
When you are in the mood for corn to play a bigger part in the meal, or be the meal, this is a must try. I add a sprinkle of cayenne to mine.
Something like this...
http://www.foodnetwork.com/recipes/tyler-florence/mexican-grilled-corn-recipe/index.html
When you are in the mood for corn to play a bigger part in the meal, or be the meal, this is a must try. I add a sprinkle of cayenne to mine.
I just found out about this way of cooking when I bought the corn for the above recipe. The produce guy was putting out corn when I asked how the corn was. He said it is fresh and so good he just had tried one in the back. He said the best way to cook them was 3-4 minutes in the microwave. I looked at him like he was crazy and he re-assured me that he was serious. So we tried it and I was very happy with the results.
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Just curious, when you probe are you going to stick the probe in an individual kernel or the actual cob? Seems to me that there isn't much to probe on the kernel.
Like Mr-T we like to pull the husks back remove the silk then put the husks back on and soak then cook. Sometimes we will spread butter on the kernels and then coat with fresh basil salt and pepper wrap back up and put on the grill. So good!
Yumm!
Like Mr-T we like to pull the husks back remove the silk then put the husks back on and soak then cook. Sometimes we will spread butter on the kernels and then coat with fresh basil salt and pepper wrap back up and put on the grill. So good!
Yumm!
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Dunno yet, thinking of just laying it under the husk. Not worried about being scientific, it's not feasible for sure, just curious.
Tom
- May 12, 2011
- 22,172
- 7,150
Tom, I think just under the husk next to the Kernel would give great result and is a good idea. Since the edible kernels are on the surface there is no need to probe deep or cook all that long...JJ
If your not using a husk I don't think this method would work, as you'd be picking up the temp from the oven, smoker or whatever cooking device. I wonder if the husk is enough to shield the probe. When you probe meat the mass of the meat shields the probe from the temp of the cooker. I would experiment with two probes, one under the husk and one near to see the difference.
So just exactly what will you be measuring with the probe lain between the husk and the kernels?
The whole thing just seems silly to me.
I would imagine that FWI will answer his own question before I can as he will probably have access to corn before me. As to what would be measured, the time and surface temperature during the steaming process. Silly? Some may think so, but how else can I discover what is now nothing more than curiosity. In addition, it will be a good test for the seal on the Maverick probes.
Tom
LOL, i started this post with " this might seem like a silly question"
All i can say is i live off sweet corn in the summer and have got distracted while it's on the grill and over cooked it. Also now that i'm smoking more foods i'd rather not disturb the pit with different foods in there so if i can stick a probe in there specifically for the corn i'll do it! ha ha
All i can say is i live off sweet corn in the summer and have got distracted while it's on the grill and over cooked it. Also now that i'm smoking more foods i'd rather not disturb the pit with different foods in there so if i can stick a probe in there specifically for the corn i'll do it! ha ha
The surface temp of the husk or the kernel? Or perhaps the air between the two?
Now you have me wondering myself. I was visualizing just laying the probe in a valley and pulling the husk back up and tying off, maybe a couple rubber bands to help hold probe in place, also try just running a probe through a row of kernels. Probing the core wouldn't tell me much, I don't think. Then also the cooking time will probably be different between here and were you live do to the difference in elevation, but now it's getting complicated, not my intention. My intention is not to probe corn when it's cooking, but to discover what temperature produces the best corn. Husk on corn here is normally done after 12 minutes of steaming (207°).
Tom
- May 12, 2011
- 22,172
- 7,150
Thinking about it, the Probe between the husk and corn will get an accurate measurement of the Kernel temp since they are in the same steamy environment and in contact with each other...But, even if the Corn Kernels reach the 207*F mentioned, I am not sure the Cob will have been heated sufficiently to keep the Corn " Hot " during the whole meal and second helpings would be cold.
This may be weird but growing up, Corn on the Cob was eaten more like a Desert than part of the meal. Hamburgers, Dogs, Salads, etc., were piled on the plate and eaten. Then the Corn was placed on the empty plate, rolled in butter and all the meat juices and eaten hardily getting the greasy, dripping, goodness all over your hands and face...JJ
This may be weird but growing up, Corn on the Cob was eaten more like a Desert than part of the meal. Hamburgers, Dogs, Salads, etc., were piled on the plate and eaten. Then the Corn was placed on the empty plate, rolled in butter and all the meat juices and eaten hardily getting the greasy, dripping, goodness all over your hands and face...JJ
When steaming for 12 minutes, the cob is plenty hot. We peel the husk back (as they are the handle) and wipe the remaining silks off with a dry paper towel, dip in the melted butter, season to taste and have at it.
No JJ that's not weird, most of the time when the corn first start's coming on, we make it the meal along with some refreshments of course.
Tom
- May 12, 2011
- 22,172
- 7,150
Glad I not the only, " Corn is awesome all by itself " person!When steaming for 12 minutes, the cob is plenty hot. We peel the husk back (as they are the handle) and wipe the remaining silks off with a dry paper towel, dip in the melted butter, season to taste and have at it.
No JJ that's not weird, most of the time when the corn first start's coming on, we make it the meal along with some refreshments of course.
Tom
I am sure the steaming would get the Cob hot. I was thinking more along the line of the OP's post about Smoking the corn to 207*F, measured between the husk and kernels, if that would heat the cob sufficiently. It is interesting that such a simple concept generated so much thought...JJ
JJ, I think that once the temp reaches 207° it then becomes a matter of time to heat thoroughly. I use a turkey fryer burner and a large pot to steam it in, normally a dozen at a time, standing them on end, loosely top down.
It is interesting, makes my stomach growl.
Tom
So last night I tried out the therm probe under the husk theory. As I thought the husk is not enough of a thermal shield to make it work laying the surface of the corn. I pit the corn in the smoker @ 6:33, surface temp of corn @ 55* (first arrow in photo) . At 6:43 the surface temp of the corn hit 107* (second arrow). However the corn was still completely cold to touch and the kernels wouldn't pop with a finger nail. At 7:00 I pulled everything to finish with a reverse grill the therm read 188*. Corn not very warm and by the time it got to the table wouldn't melt room temp butter. So for reading surface temp this method works, but for reading the actual temp of the kernel it doesn't Next test try and find a way to probe a kernel!
Reverse seared corn!
Reverse seared corn!
radioguy
Master of the Pit
Redwood Carlos has got it, this Mexican corn is the bomb.
Just google Mexican street corn, there are a lot of recipes out there. Here is how I do it, fresh corn is a must, husk the corn first. In a baking dish put a few tablespoons of olive oil and melted butter (3 oil to 1 butter), coat the ears with the oil mixture and sprinkle with sea salt, fresh ground black pepper, (cayenne if you want some heat). Put ears on a hot / medium fire and turn frequently. When it starts popping its time to turn. Its done when golden brown, some kernels will burn .
When then make a dressing with mayo, sour cream, fresh cilantro, smoked chipolet powder. (anything to your liking here) The caramelized sugars in the corn are great! Yum!! We haven't boiled an ear in years! Cant' wait til August in Ohio!
Just google Mexican street corn, there are a lot of recipes out there. Here is how I do it, fresh corn is a must, husk the corn first. In a baking dish put a few tablespoons of olive oil and melted butter (3 oil to 1 butter), coat the ears with the oil mixture and sprinkle with sea salt, fresh ground black pepper, (cayenne if you want some heat). Put ears on a hot / medium fire and turn frequently. When it starts popping its time to turn. Its done when golden brown, some kernels will burn .
When then make a dressing with mayo, sour cream, fresh cilantro, smoked chipolet powder. (anything to your liking here) The caramelized sugars in the corn are great! Yum!! We haven't boiled an ear in years! Cant' wait til August in Ohio!
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