Help w/Corn on the Cob

Mark

Just looking for some input on doing corn on the cob, temps, times, any secrets?

BurntRaw

mark,
I have got to quit drinking (but not today) as I am having major dejavu...[p]Watch this and give it a try.
[ul][li]Corn the Egg site Way[/ul]

Unknown

I noticed in the video that he originally said he had the temp at 450, then said it was between 350 and 400.. I can't imagine cooking corn for "an hour to an hour and a half" at those temps unless you like it dried and popped.[p]I wouldn't cook it longer than 30 to 35 minutes at 350 +/- a few degrees.

BurntRaw

Big Daddy Bri,[p]I had not watched the video - just assumed.[p]But, after viewing you are right; there is a discrepency on the temps.[p]Like you I cook at 350 for 30 to 45 min.

Unknown

For 4 ears of corn (multiply for more):[p]1/4 cup butter or margarine, melted
2 tablespoons minced fresh chives
1 tablespoon minced fresh parsley
1 teaspoon minced fresh basil
1/4 teaspoon salt
1 large clove garlic, crushed[p]Pull back the husks on the corn (leave attached at base) and remove silks. Rinse the corn and soak in water for 20 minutes, then drain. Combine butter and the other 5 ingredients and stir well. Brush the mixture over the corn, and then pull the husks up. Wrap in heavy-duty aluminum foil twisting at each end to seal. Grill at 350-400 for 35 to 40 minutes or until tender, turning occasionally.