Corn on the cob

[Pappymn]

Never made corn on the cob outside of in a boiling pot of water. Want to Make some today on #1,000. Unfortunately corn on the cob is one of the few things I cook based on time, as I really don't know how to know when it is done right.

I like a bit of char on it like I get at the state fair.

Looking for some help on technique, temp of grill, and time.

I see reference to corn all over the forum, but I guess the newbie needs a bit more detail.

Thanks

 

[muebe]

Well I like to remove the husk and silt.

Then cut off the ends.

Then baste with melted sweet butter, sugar, and hickory smoked salt.

Tightly wrap each in foil.

Turn up you grill to 375F.

Place directly on the grill and cook for about 40 minutes rotating every 10 minutes.

The sugar will carmelize and give it a slight char and the sweet flavor will penetrate the corn.

 

[airbornewilly]

I also shuck mine but do it a little different. I make a butter compound with salt, pepper, crushed garlic, chili powder, basil, and a shreddded 3 cheese blend with parm, reggiano, etc. Rub the mix all over the corn then put it on over the flamezone on high for 10-15 minutes or so. Comes out crispy, a little charred...delish!!