Fire Roasted Sweet Corn

If you have ever been to a #NativeAmerican tribal event, you know just how good fire roasted sweet corn can be! In this video, Ken draws from his tribal heritage to make a version of #roasted #corn (se-lu) that the #homecook can easily make. In particular, he adapts the soaking liquid so that it doesn't use a traditional herb commonly used at #powwow and other #tribal events for #fire roasted #sweetcorn.

In this video, Ken alludes to a blueberry, cream cheese, and pecan pie video he previously did. You can find that video here: https://youtu.be/m8OtOXhsHFE?si=aQm9z9xgFwhDje5s

Thank you for watching! Please remember to like, share, comment, and subscribe. It all greatly helps the channel!

KEN'S FIRE ROASTED SWEET CORN

1 1/4 to 1 1/2 gal. Water
12-18 ears Sweet Corn (in husks)
2 c. Sugar
1/8 c. Sea Salt
1 oz. Allspice, Ground
1/2 tsp. @McCormickVideos Peppercorn Medley Grinder
1/8 to 1/2 tsp. Cloves, Ground (to taste)
1 tbsp. Vanilla Extract
1 tbsp. Monosodium Glutamate (optional)

Bring the water to a boil. Add in the sugar, salt, allspice, cloves, pepper, and optional MSG. Let boil about 3 minutes before turning off and adding the vanilla extract. Let the liquid cool. Trim the end of the corn ear at the stalk end so that there is an opening for the liquid to run up the stem and the cob without removing too many husks. (NOTE: In the video, Ken used a 2 gallon zip top bag and was forced to trim off more corn than he generally likes. He notes that you can place the corn in 5 gallon buckets. Alternatively, you can use vacuum sealed bags to speed up the process and create a storage container that fits your corn rather than trying to fit the corn into a storage container. The vacuum sealed bags are preferred.) Pour the liquid over the ears to where they are submerged in the liquid. (NOTE: If not using a vacuum sealed bag, or zip top bag, you may need to place a weight on the corn.) Let the corn sit in a cooler for a minimum of 8 hours with 48 hours being ideal. Remove the corn from the liquid and grill over low coals until the corn husks are a chocolate color. (NOTE: If you are afraid of the corn not being cooked through, you can forego the soaking process and just boil the corn in the liquid. This isn't preferred and the flavor will not be the same. Ken also suggests that this might be an ideal situation for a gas #grill. Ken hates a #gasgrill, but in this circumstance you would be able to control the heat more evenly. Moreover, you could place some wood shavings in a piece of aluminum foil to create the smoky flavor needed.) After the corn is cooked, shuck them by teasing the corn silks in half. Pull all the way down one side and then pull down the other side. Almost all of the silks are going to be gone with this process. Dip the corn cob in melted salted butter and use the stalk end and husks, wrapped with aluminum foil, as a handle to eat the corn.

TABLE OF CONTENTS
Intro 00:00-00:44
Preparing the Soaking Liquid 00:45-03:26
Prepping the Corn 03:27-07:50
Cooking the Corn 07:51-12:25
Shucking the Corn 12:26-13:09
Outro 13:10-16:00