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

Corn on rhe cob

joeapril
joeapril Posts: 2
in EggHead Forum
What temp, aznd for how long on each side with the husk on.
· Share on FacebookShare on Twitter

Comments

  • Eggcelsior
    Eggcelsior Posts: 14,414
    I typically go 350-400 raised direct with the husks on. 10-15 minutes total? I usually stick them on surrounding the main course. If peeled and seasoned, I go a few minutes per side until color develops and the narrow end starts popping.
    · Share on FacebookShare on Twitter
  • Killit_and_Grillit
    Killit_and_Grillit Posts: 4,326
    Husk on is very forgiving. 

    I soak mine in water first for about an hour. Then let them sit on there for 30-40 minutes on 400ish raised direct. 

    "Brought to you by bourbon, bacon, and a series of questionable life decisions."

    South of Nashville, TN

    · Share on FacebookShare on Twitter
  • buzzvol
    buzzvol Posts: 534
    ^^^^  that will do
    Lawrenceville, GA
    · Share on FacebookShare on Twitter
  • Gym
    Gym Posts: 366
    Killit_and_Grillit said:
    Husk on is very forgiving. 

    I soak mine in water first for about an hour. Then let them sit on there for 30-40 minutes on 400ish raised direct. 
    I like to soak them also. Seems to"steam" them a little. 
    · Share on FacebookShare on Twitter
  • SciAggie
    SciAggie Posts: 6,481
    edited July 2017
    As stated corn in the husk is very forgiving. If you are cooking something else, the corn can go on at the temp needed for whatever else you're cooking (as long as it's not nuclear). 300 degrees - maybe 45 minutes. 350 - 30 minutes. 400 degrees maybe 15-20. Bottom line - don't stress over it. Even if the platesetter is in just place the corn on the outside to catch direct heat. 
    Coleman, Texas
    Large BGE & Mini Max for the wok. A few old camp Dutch ovens and a wood fired oven. LSG 24” cabinet offset smoker. There are a few paella pans and a Patagonia cross in the barn. A curing chamber for bacterial transformation of meats...
    "Bourbon slushies. Sure you can cook on the BGE without them, but why would you?"
                                                                                                                          YukonRon
    · Share on FacebookShare on Twitter

Categories