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Corn on the cob

bpricbpric Posts: 22
edited 11:30AM in EggHead Forum
Hi all,
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.

-- Bryan

p.s. I'll post my recipe if it turns out.


  • Grandpas GrubGrandpas Grub Posts: 14,226
    I was going to say cooking on the egg will give you a smokey taste and you need to decide if you want that flavor mix.

    If you wrap in foil you may as well cook in the oven. Cooking the without the husk/silk will give you a char type result which may be good and also an interesting look in the dish.

    Cooking in the husk and silk will give you a result that will be pretty close to what you get with steaming but you will have a nice wood flavor with the corn.

    There is a not a lot of difference if the ears are pre-soaked or not. You can soak for about 15 minutes then drain then on the egg or just put the corn on the egg. The husk and silk will all come off easily when the cook is done.



  • Carolina QCarolina Q Posts: 9,858
    I always just boil mine on the stove. :)

    Told Mom I was going to try them on the egg with the husks on. She said, "NOOO!! Sometimes they have WORMS!!!" :laugh:

    I will not eat oysters. I want my food dead. Not sick, not wounded... dead.

                                                      Woody Allen

    Central Connecticut 

  • Capt FrankCapt Frank Posts: 2,578
    What GG said, in the husk is the only way to go. I usually soak corn that I buy in the supermarket since I know some time has passed since it was picked. Right now we can get corn from local farmer's markets that was picked within a day or so. No need to soak when it is that fresh.
    Let us know what you decide and how it turns out :) :)
  • Grandpas GrubGrandpas Grub Posts: 14,226
    :) :) Pretty hard to get that wood flavor when boiling.

    Worms, protein and more flavor. I have had any visitors in my corn... yet.
  • HossHoss Posts: 14,600
    I would cook in the shuck,indirect,350 dome 45 mins to 1 hour depending on how roasted you want it.
  • HossHoss Posts: 14,600
    I sure as heck don't want an ear of corn a worm wouldn't eat!!! :laugh: :laugh: :laugh:
  • Hoss bet you can get an acre of corn on your egg :laugh:
    I was telling a buddy of mine about your cook the other week. Your an urban legond now ;)

  • HossHoss Posts: 14,600
    :blush: I could get an acre of MY corn on the egg.I planted a patch,it was doing well.My Dad's horses somehow opened the gate???? :angry: They bit 50 of my cantaloupes that were ready to pick and TRAMPLED my corn patch! :blink: :pinch: If they were ANYBODY elses horses,I would be cookin Horse Meat this weekend!!! :laugh: :laugh: :laugh: So goes life.Guess they like to eat too. ;)
  • OOOch sorry to hear that..
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