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Grilled corn on the cob ideas?

Anyone have a simple method to grill corn on the cob on the egg? I will be cooking a spatchcock chicken tomorrow evening and thinking about adding some corn. I will be cooking the chicken at 400, raised direct.

Thanks
LBGE, Marietta, GA
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Comments

  • MaccoolMaccool Posts: 191
    I just throw it on the grill, husks and all. The silk etc is easier to strip off after it's cooked up.
  • Mattman3969Mattman3969 Posts: 7,998
    I remove the silk, roll the husk back over the corn and cook till husk start to burn up a bit.

    -----------------------------------------


    2008 -Large BGE. 2013- Small BGE and 2015 - Mini. Henderson, Ky.
  • JeremiahJeremiah Posts: 5,557
    I par boil them, then pour butter over them before going on the egg. Turning till caramelized then back in the butter.
    Slumming it in Aiken, SC. 
  • fljoemonfljoemon Posts: 755
    I do the same too with the husks on the corn until the corn is cooked, Then lower the raised cooking grates and de-husk the corn, kinda sear the corn until I get some roasted kernels. Take it out and cut a lemon in half and dip the halved lemon in a mix of cayenne & salt rub and then smother the lemon on the corn.

    Something similar:

    LBGE & Mini
    Orlando, FL
  • Philly35Philly35 Posts: 731
    I peel the husk back, remove the silk, the majority of it at least, then roll the husk back and I soak them in water for five minutes or so. Then just throw them on the grill! It helps the corn kind of steam in the husk. Very simple.
    NW IOWA
  • GOT_BGEGOT_BGE Posts: 3
    I soak them in water for about an hour then throw them on with the husks on.  When they are done, take them off, and let them sit for a few minutes.  Cut off the stalk end and the corn will slip right out of the husk with very little if any silk. 
  • Big50Big50 Posts: 39
    I husk mine and coat it with melted butter and old bay seasoning and then wrap it in foil and throw it on the egg for about 25 minutes flipping it once...family loves it!
    Alexandria, KY
  • Peel the husks and toss them on at about 400 direct, turn them occasionally till a nice char and pull them. Lather with butter, mayonnaise, and cotija cheese and sprinkle with chili powder. Try not to pee your pants.
  • MickeyMickey Posts: 18,691
    What Boatswain said. Peel 400 direct. Very easy cook
    Salado TX Egg Family: 2 Large and a very well used Mini, added a Mini Max (I'm good for now). 

  • DMWDMW Posts: 12,314
    Try coating the corn with lime butter and salt before grilling.
    My Facebook Page where I document my cooking
    Morgantown, PA

    XL BGE - S BGE - KJ Jr - HB Legacy - BS Pizza Oven - 30" Firepit - King Kooker Fryer -  PR72T - 18.5" WSM - WSJ - BS 17" Griddle - XXL BGE - Akron Jr - BS SS36" Griddle
  • U_tardedU_tarded Posts: 1,552
    i husk and throw in a chunk of apple at about 350-400 until you get some charred bits.  the smoke adds a nice sweetness.  slather with mayo, some cotija cheese, chili powder and some lime pretty legit meal in itself because you cant eat just one!
  • llrickmanllrickman Posts: 585
    Husk on. But I peel back coat with butter , use New Mexico red chile rub then on egg raised at 400 when finished little more butter , rub and Queso fresco
    One LBGE
    Digi Q
    green Thermapen
    AR

    Albuquerque, NM
  • BYS1981BYS1981 Posts: 2,524
    I remove the husk, apply butter, salt and pepper and cook in tin foil on the egg.
  • calikingcaliking Posts: 10,988
    Google "possum korn". Saw it on the BBQ Brethren site last week.

    #1 LBGE December 2012 • #2 SBGE February  2013 • #3 Mini May 2013
    A happy BGE family in Houston, TX.
  • SoCalTimSoCalTim Posts: 2,155
    Remember, corn doesn't digest. The way it goes in ..... well, you know
    I've slow smoked and eaten so much pork, I'm legally recognized as being part swine - Chatsworth Ca.
  • victor1victor1 Posts: 218
    I have a BBQ pit with rotisserie that we can do about 10-12 chickens at a time.  When the chickens are close to being done, I put angle irons across the pit and then some old grates for the corn. Usually soak the corn in cold water for an hour or so and about 20 minutes on the grates...perfect every time.  Lump charcoal of course.  Will do the same on my egg but will probably be even better.  Very easy,always good. 
  • GrillmagicGrillmagic Posts: 1,546
    edited August 2014
    Maccool said:
    I just throw it on the grill, husks and all. The silk etc is easier to strip off after it's cooked up.
    Try This!!!! The silk helps steam the corn in the husk, I go 40/45 minutes at 350/375 indirect, you will need heat resistance gloves to clean it but it comes out Great!
    Dimondale, Michigan XL BGE
  • SkiddymarkerSkiddymarker Posts: 8,307
    GOT_BGE said:
    I soak them in water for about an hour then throw them on with the husks on.  When they are done, take them off, and let them sit for a few minutes.  Cut off the stalk end and the corn will slip right out of the husk with very little if any silk. 
    Years ago friends in Villa Park asked us to a corn roast, we always boiled corn. For those that prefer corn skewers or serving as a side dish the technique of @GOT_BGE works, otherwise, just pull off the husk and silk from the top leving the husk on (like a banana), dip in butter and you are ready to eat.
    Delta B.C. - Move over coffee, this is job for alcohol!
  • TjcoleyTjcoley Posts: 3,528
    I'm in the husk on, throw it on the Egg direct, turn a few times for about 30 minutes. Cut the fat end, away from the silk, and squeeze the cob out. Silk stays behind. The most important thing is the corn needs to be fresh. I prefer 'bread and butter corn' a mix of yellow and white. Best this year was from the local Amish Farmers Market, picked just hours before I cooked it. Amazing corn I wish I could duplicate it year round.
    __________________________________________
    It's not a science, it's an art. And it's flawed.
    - Camp Hill, PA
  • tulocaytulocay Posts: 1,737
    Thanks for all the great ideas!
    LBGE, Marietta, GA
  • Pull off the husk and silk, lay on foil then coat with olive oil and Old Bay. Wrap in foil then throw on the egg. Lots of Old Bay.
  • fishlessmanfishlessman Posts: 22,873
    i just put it on the grill hair husks and all, rotate when the bottom starts to brown. i want to smell the husks burning but not the corn cooking, once you smell the corn your over cooking it, its hard to explain the difference in smell. for what its worth i use the gasser for corn, it just fits better when cooking alot of ears
  • TigerTonyTigerTony Posts: 1,005
    I pull the husk back remove the silk and smear with mayo. Sprinkle with generous amount of favorite seasoning.
    Pull the husks back up around the corn.
    Cook on bge raised grill direct.
    "I'm stupidest when I try to be funny" 
    New Orleans

  • blind99blind99 Posts: 4,155
    I husk and de silk them, brush with oil (any vegetable oil is fine, no need for EVOO) and cook direct for 10-15 min at about 300-350, turning every few minutes, just until they start to roast and the kernels look plump. Easy to go too far and the kernels shrivel up. Then salt and butter.

    But with all these awesome ideas above me I have some new ways to do it!
    Chicago, IL - Large and Small BGE - Weber Gasser and Kettle
  • Just did 24 ears on my lbge last night, Soaked in sugar water for 30 minutes, removed tassle top and most of stalk end. Raised direct at 375 for about 30 minutes, rotating every 10 minutes. husks were just syarting to burn. Outstanding
  • dmchicagodmchicago Posts: 1,001
    Husk, slather with butter, salt and smoked paprika. Wrap in foil. 20 minutes or so, rolling around a few times.
    Philly - Kansas City - Houston - Cincinnati - Dallas - Houston - Memphis - Austin - Chicago - Austin

    Dennis - Austin,TX
  • NPHuskerFLNPHuskerFL Posts: 16,877
    In the Husk, out of the husk, half way out of the husk peeled back slightly for presentation. In a CI pan, in foil w/ ice cubes, butter and minimal seasoning gives a great steaming effect. Skewered with proteins.Fried in a deep fryer. As part of a crabboil or low country boil. And these are just a few ways I've done it.
    LBGE 2013 & MM 2014
    Die Hard HUSKER & BRONCO FAN
    Flying Low & Slow in "Da Burg" FL
  • LegumeLegume Posts: 8,085
    SoCalTim said:
    Remember, corn doesn't digest. The way it goes in ..... well, you know
    we call that 'tracer corn'
    Austin, TX
  • LegumeLegume Posts: 8,085
    I usually just cut the tip off to get rid of the external silk before putting it on the gasser. Rotate every few min over med/high head until I've burned the outside husks somewhat uniformly.

    Either brush with a fresh jalapeno/lime compound butter or rub with a lime and sprinkle chili powder and salt

    If the corn is really, really fresh, we'll strip it and drop into boiling water for 2 min, pull out and eat right away with just a little butter.  When it's fresh enough, this is best and we usually just have a corn course to our meal either before or after everything else, but it has to be fresh.  Did I say use fresh corn?
    Austin, TX
  • NPHuskerFLNPHuskerFL Posts: 16,877
    @Legume‌ blasphemy "gasser" [-(
    :))
    LBGE 2013 & MM 2014
    Die Hard HUSKER & BRONCO FAN
    Flying Low & Slow in "Da Burg" FL
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