Corn on the Cob

Kjunbob

I will be putting some chicken thighs on a Large Egg a bit later this afternoon.  I will be cooking the chicken indirect at about 275 and I want to cook some Corn on the Cob at the same time. 

I will peel the husks back, remove the silk and soak in water for about 30 minutes, then season the corn and put on the grill when I put the chicken on.  The chicken should be cooked in about an hour and a half.  However, I am reading that most recipes call for the corn to be cooked at a higher temperature, and I do want the corn to be cooked, not raw.

Will what I am planning work?  Some have suggested microwaving the corn for about a minute before putting on the egg..

Or should I plan on doing this in two phases -- first the chicken, then the corn?  Any thoughts?  
Thanks

gdenby

The higher temp corn recipes are for browning the corn, even blistering it if cooked w/o the husks, or cooking thru soaked husks that are all wet, and need to be cooked hot enough so that the kernels inside get well steamed while the husks get turned to burnt paper.

I've never tried a slow roast for corn on the cob, but 275 is certainly hot enough to cook the corn. Most vegetables are well done when they reach an IT of 210. For corn on the cob, I'd expect that temp to produce a tough kernel outside, and most of the sugar broke down to starch, given too much time.

This isn't a lot of help, but if you brush the corn w. butter, once the butter starts browning, the corn should be well done.

I'm thinking maybe add the corn during the last 45 min. The temp will drop, but by the time it comes back up and the the chicken is done, if the corn is still not done, remove the chicken, and raise the temp to finish.

Mattman3969

I’m prolly too late but for what your trying to do I would lay the corn on the outer edges of the grid out of the shadow of the PS and flip every ten mins or so till done, prolly 1:15 or so 

Kjunbob

Thanks... I just put it on.  And I placed the corn on the outer edges of the grid to the side of the PS on a raised grill... Fingers crossed, but if not done when the chicken is, I can either crank the temp up, or finish in the Microwave

1voyager

Too late for this time but next time try in husk 350 degrees 45 minutes. Works for us.

GoldenQ

Try just soaking corn in husks as come for about 30 mins the cooking hot and then cut off the stalk end and squeeze the corn from the husk. all the silk will come off with the husk

unoriginalusername

When in a rush I just throw them on dry and turn until the husk is all black and then peel back and char the cob itself. Egg was about 500 



Came out as good as ever 

Tony_T

1voyager said:

Too late for this time but next time try in husk 350 degrees 45 minutes. Works for us.

I remove some of the husk, run under water, then wrap in foil.
Steams the corn, works for me.

Begger

Yep.....Husk ON, and water soaked Steams the COC.   The pic in the post above I call 'Mexican Style' since some of my Latin relatives want me to do it THAT way and get a decent well-done finish.     
Nice either way.      I recently did some COC after putting on some smoking wood. (APPLE) and even that was terrific.

unoriginalusername

Liked the corn so much on Sunday did it again today but soaked it... have to say not as good as throwing it on dry