Welcome to the EGGhead Forum - a great place to visit and packed with tips and EGGspert advice! You can also join the conversation and get more information and amazing kamado recipes by following Big Green Egg to Experience our World of Flavor™ at:
Facebook  |  Twitter  |  Instagram  |  Pinterest  |  Youtube  |  Vimeo
Share your photos by tagging us and using the hashtag #BigGreenEgg.

Want to see how the EGG is made? Click to Watch

How to cook corn on the cob?

Unknown
Unknown
edited November -0001 in EggHead Forum
I am doing ribs now so the temps is at 250 Indirect. How long for ears of corn. Should I soak them first in water?
· Share on FacebookShare on Twitter

Comments

  • BurntRaw
    BurntRaw Posts: 565
    NorthWoodsEgger,
    I don't soak my cobs. I do them direct in the husk at 350 rotating a quarter turn every 10 min. I do cobs at least once a weekend and have not had a bad one yet.[p]I will also pull the husk down, remove the silk, slab butter all over and pull the husk back up again at 350 direct - outstanding.[p]The time is just an estimate...around 20 min give um a poke with your finger to check for doneness.[p]Good luck and pass the Floss.
    · Share on FacebookShare on Twitter
  • Unknown
    Unknown
    NorthWoodsEgger,[p]I pull back the husks, and throw away the silk strings. Then I take a stick of butter and rub the corn down, add salt & pepper, then pull the husks back up, and cook them at 300 degrees for about 30 minutes or until done (rotating as necessary).
    · Share on FacebookShare on Twitter
  • Big Hoser
    Big Hoser Posts: 104
    NorthWoodsEgger,[p]I cook 'em similair to JBuffet's or Burnt's but I use garlic salt instead of regular. Adds a nice bit of garlicky sweetness to the corn, and what dish doesn't taste better when garlic is added to it?

    · Share on FacebookShare on Twitter
  • Woody54
    Woody54 Posts: 148
    NorthWoodsEgger,[p]Tear top silk off, soak one hour in husk. 325 direct for about 20 min., turnng frequently.[p]Open and use the husk as a handle. Butter, salt[p]Woody54[p]PS> stays perfectly in a cooler for 30 min, while you cook the meat
    · Share on FacebookShare on Twitter
  • Darnoc
    Darnoc Posts: 2,661
    NorthWoodsEgger,
    Put on grill direct around 350 till the husk turns a brown black mix color,about 10/15 min a side at 350.You can usually tell by the color of the husk when you are done regardless of temp.I do them between 300/375.When cooked and the color is the same both sides pinch at the top of the husk about half of it and pull it down.You will find that most of the silk comes off.If not hold under running water and turn and twist the cob and you will find the rest of the silk comes off.
    · Share on FacebookShare on Twitter
  • ronbeaux
    ronbeaux Posts: 988
    NorthWoodsEgger,
    since you have the egg set at 250 for the ribs, yank the husk off and smear with butter S&P and put it on with the ribs. This low heat should work just fine and will take about 45 minutes to get tender. Turn it once or twice and don't worry about it getting a little brown. I like grill marks on my corn so I never cook in the husk.
    · Share on FacebookShare on Twitter
  • Darnoc
    Darnoc Posts: 2,661
    ronbeaux,
    Hi Ron.Was not sure if he was into the end of the cook.If they were both started at the same time great.Corn be fast,in a pan simmered 2/3 min shucked if just pulled and is great.On the grill it can be a different story.You must like grill marks on all of your food.Just kidding.Have a good weekend .
    · Share on FacebookShare on Twitter
  • ronbeaux
    ronbeaux Posts: 988
    darnoc,
    Grill marks rule! My Step Son even painted grill marks on his face for Halloween! Had a nice cross hatch going.
    · Share on FacebookShare on Twitter
  • smokinsop
    smokinsop Posts: 180
    NorthWoodsEgger,
    Ever try deep fried corn on the cob?
    · Share on FacebookShare on Twitter
  • tmEGGer
    tmEGGer Posts: 92
    NorthWoodsEgger,[p]Here is one of my favorites.
    Shuck, then rub with butter.
    Grill direct on a medium fire turning often to get a little browning.
    Remove and either enjoy like that or give them my chili/lime treatment.
    After grilling, sprinkle with your favorite chili powder and a squeeze of lime juice. Good eats.
    · Share on FacebookShare on Twitter
  • wobin
    wobin Posts: 211
    NorthWoodsEgger,
    I husk them and wrap in foil with lots of Italian salad dressing and a sprinkle of Italian cheese. You'll hear the dressing sizzling under the foil. I usually go 10-15 minutes per side. However you do it don't overcook them. They are sweeter a little adante.[p]Cheers, Glenn
    · Share on FacebookShare on Twitter
  • Darnoc
    Darnoc Posts: 2,661
    ronbeaux,
    Great comeback.What do you think about Italian dressing on just pulled sweet corn?I dont think that would be a good idea when you wait all year for the best local stuff with all of the great flavor that you wait for all year lomg. I might be wrong,but the flavors are so good why would you put dressing on it?December/March in a salad ok.On the last thought dont knock it untill you try it.Might do it.Have a good night.
    · Share on FacebookShare on Twitter
  • Unknown
    Unknown
    NorthWoodsEgger,[p]Did a couple this past weekend. I usually take the husk off as thje family doesn't like the taste. Put it in foil for 1/2 hr on either a raised grid or on the sides of the Egg. After 1/2 hr I remove the foil and brown the kernels over high heat [p]Howard

    · Share on FacebookShare on Twitter

Categories