Topic Title: Sweet corn
Created on July 14, 2013 at 02:18 AM


Well, we just added another favorite family food on the Holland! Sweet corn fully shucked, rubbed with butter, lightly seasoned with Morton's seasoning salt, wrapped with alum foil and cooked for 30 minutes on the additional rack. Wow!! Soooo Good and no corn left-over.

Tom Kirkman

That's a great way to do them on the Holland.

Another method I've been using lately, is just to dump them on the half shelf still in the shuck. Again, 30 to 35 minutes. Then take a knife and cut all the way through near the stalk end, then grasp the tip, lift and shake and the ear falls out on your plate. The silk stays attached to the husk.

With this method, you get more of the roasted flavor coming up from your other food.

Either way, the Holland cooks great corn on the cob.


Tom, Do you turn when you use this method? If so, how often?