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Corn on the cob

Direct or indirect ?
What's the easiest and best way ,temp, and time?
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Comments

  • TjcoleyTjcoley Posts: 3,422
    Husks on, direct at 350 - 400 for about 15 minutes, turning every few minutes.  After it's cooked, let it rest for 5 - 10 minutes, then cut the husk end off, grab the silk end and let the ear fall out of the husk.  All the silk remains with the husk.
    __________________________________________
    It's not a science, it's an art. And it's flawed.
    - Camp Hill, PA
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  • DuganboyDuganboy Posts: 1,118
    Raised direct 400 and I do corn already shucked.  Rotate every 3 minutes until you start seeing some color change and hearing a kernel or two pop.  Very simple and very good.
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  • Shucked, direct in foil with butter and butt rub until you can smell the corn.
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  • JeffMJeffM Posts: 97
    I have tried all different ways and prefer shuck on, and ends of husk slightly trimmed. Regardless,  the trick is to soak in water for 30 minutes before cooking
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  • td66snrftd66snrf Posts: 774
    I've done it both ways and now I mostly shuck them first. One main reason is you're not trying to shuck hot corn, which can be a trick, and you always have silk that gets burned and ends up everywhere including your other food if your not careful.
    XLBGE, LBGE, MBGE, MINI, 2 Kubs, Fire Magic Gasser
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