the Food Channel. After I took the ribs off, I open the BGE up to raise the temp to 400. Take husks off the corn and spray w/ butter. Grill/smoke the corn until done. 20 minutes or so. Put corn in water to cool. Cut it off the cob. Put the corn in a skillet. Mix a tablespoon of self rising flour with some chicken bullion or milk until flour disolves. Add to corn mixture and simmer until it thickens. Gives sweet white corn a smokey/grilled taste.