Alternative = Some folks like to the corn cobs in water for about 15 minutes. To tell you the truth, I'm not sure why. Maybe it prevents the corn husks from charring but I like the smoky flavor the charred husks add to flavor of the corn.
Place the corn cobs - in their husks - on the grill and allow them to cook for between 20 and 25 minutes. Another way to know when your corn on the cob is ready is by checking to see when it has become tender and hot.
The mushroom is cultivated in a plastic bottle or a vinyl bag for 30 days at 15°C and 70% humidity, on a substrate of saw dust or corn cobs, and a number of additional ingredients.
Many consumers prefer to eat it directly on the cob, in which case corn holders can be very handy. The corn cobs may also be stripped with the use of a sharp knife so that the corn is brought to the table in kernel form.
The ham has a delicate flavor and is slightly drier than Virginia ham. Kentucky hams are smoked over a fire of corn cobs, hickory wood, and apple wood. They are left to age for up to a year after they have been cured.
Cazuela, a beef and corn cobs stew from Sinaloa, Mexico
Chamin, a Sephardic Jewish dish
Chili con carne (Mexican and Tex-Mex)
Chili sin carne (a meatless American adaption of the Mexican dish)
Chilorio, a regional pork stew from Sinaloa, Mexico ...
Some excellent vegetables (and vegetable scraps) to use are: onions, garlic, potatoes, sweet potatoes, squash, carrots, celery, mushrooms, peas, corn (empty corn cobs can also add lots of flavor to veg. stock), parsley, green beans, beets, ...
huitlacoche (Mex.) A fungus that grows on green corn cobs, making
a favorite stuffing for quesadillas or soup; the fungus makes the
kernels grow large, black, and deformed, but tastes delicious.
huitre (Fr.) Oyster.
 See also: Vegetable, Cooking, Pork, Vegetables, Season
  
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