Corn on the cob

Comments

• Tjcoley Posts: 3,528

  February 2013

  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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• Duganboy Posts: 1,118

  February 2013

  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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• midwestsmoker Posts: 448

  February 2013

  Shucked, direct in foil with butter and butt rub until you can smell the corn.

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• JeffM Posts: 103

  February 2013

  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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• td66snrf Posts: 1,350

  February 2013

  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, SMALL, MINI, 2 Kubs, Fire Magic Gasser

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