Corn on the cob

Larrymac · February 3

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

Tjcoley · February 3

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.

Duganboy · February 4

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.

midwestsmoker · February 4

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

JeffM · February 4

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

td66snrf · February 5

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.

Howdy, Stranger!

Forums

Corn on the cob

Comments