Anyone have a good grilled corn on the cob recipe?

Suck Creek Wings

Thanks.

Car Wash Mike

<p />Suck Creek Wings,
I put mine in a bucket of ice water for an hour before cooking direct at 300-350. 1 thing I really like is butter and Raging River Rub on the corn.[p]Mike

Darnoc

Car Wash Mike,
Shame on you Mike you did not say how long to cook.Depending on the temperature normally it would be about ten minutes per side.When the husk gets brown,turn and do the same thing on the other side.(Dark brown that is)Pull it and enjoy.

FlaMike

Suck Creek Wings,
I like to remove about 2/3 of the husk, trim the ends, soak for about 1/2 hr, direct at 350º to 400º, turning about every 15 min, until husk seems burnt just right. Peel, butter, and enjoy.
Mike

SmokinGuitarPlayer

Suck Creek Wings,
Chicago style, Mexican grilled corn on the cob . * Steve Raichlen. [p]remove the corn husks / etc.
Brush olive oil on the kernels
put the corn direct on hot fire ... I get it to around 400 to 500 ish.
turn every couple of minutes as kernels brown.
when uniformly browned, remove and serve.
At the plate, each person smears corn with mayonaise. Yes, you read it right.
Then sprinkle on Parmesan cheese.
Then sprinkle on chili powder and EAT
Its definitely "different" and really good. [p]

Unknown

<p />Suck Creek Wings,
i like to keep it simple.
take off outer leaves, peel back inner leaves, remove silk, close inner leaves and roast on egg direct till nice and hot and starting to carmelize. garnish with steak and onion & mushrooms & french bread

Unknown

The key for me is to soak the cobs with husk on for a few hours. cut the ends off leaving the husk on take a few layers ofthe husk off leaving about two on the cob.turn is every twn minutes until down. then enjoy!!!!mothings like corn on the egg ummmmmmmmmmmmmmmmmmmmmmmmm

duckegg

SmokinGuitarPlayer,
We do that a lot and it is good! Street vendors do that in Mexico that in Mexico.