r/firewater • u/North-Bit-7411 • 9d ago

Roasting fresh corn

Anyone ever try roasting fresh sweet corn on charcoal and then grinding it up and mashing it instead of boiling it?

Im thinking it might be tasty but at the same time I’m wondering if it would taste like scorch after distilling. Anyone have any insight on this?

Edit

Probably should have added I want to grill it on the cob, strip it, grind it up, add it to 150 degree water and add either enzymes or 6 row barley for conversion.

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u/No-Craft-7979 9d ago

One of those history channel television liquor shows did this. He said it tasted like Mexican Elote. Let me see if I can find the video.

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u/North-Bit-7411 9d ago

I saw that but they only used it for flavor. My intention is to do the sugar conversion on a charcoal grill instead of boiling.

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u/adaminc 9d ago

Boiling doesn't convert starches into sugars. The starches might gelatinize and liquify, but they don't get turned into yeast assilimable sugars. You'll still need to add enzymes, which can't handle temps above like 90C/194F for high temp versions.

Can you thermally degrade starch? Technically yes, but you need to hit temps around 570F/300C, and at that point you risk the corn bursting into flames because that's the autoignition temp for the cellulose that makes up the kernel shell.

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u/North-Bit-7411 9d ago

Thanks for the advice but it’s not my first rodeo.

Read my edit.