I've found several great ideas for cooking corn on the cob in the egg, and they all seem like they would be delicious, but my current needs are a bit different...
I'm making a corn salad to be served chilled, so the corn will be cut from the cob and the kernels should be fairly firm. I don't plan on adding spice directly to the corn as the other flavors will come from the other salad ingredients. Any suggestions for cooking time, temperature, direct/indirect, etc. I usually steam the corn for this recipe, but I thought that a slightly smokey flavor component would take it to the next level.
p.s. I'll post my recipe if it turns out.