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Old 06-06-2007, 07:26 PM   #1
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Default Corn on the Cob--smoked and grilled

We have a lot of search hits on "corn on the cob", but no real or well defined discussions. Nothing in our recipe section.

So, how about a thread now for future reference?

Mrs Kapn sprang corn on the cob on me at the last minute for a grill cook tonight. Originally just doing porken choppies.

Working from memory, I peeled the husk back, de-silked them, and soaked in water for about 15 minutes. That is all the time available.
Cooked on the high grate on the grill for about 30 minutes at medium heat. Rotated frequently.
Husks pulled open because I forgot to tie them with something, exposing the corn.
Outer husks pretty well burned up.

Inner husks and corn came out juicy and the corn was great, well "very good" anyway
Bit of a "crunch" which we liked.

Need some thoughts for time and temp and prep methods for actually smoking corn on the cob correctly.


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Old 06-06-2007, 07:34 PM   #2
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I like to run a stick of buter over them and sprinkle them with salt and pepper before I pull the husks back up.
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Old 06-06-2007, 07:36 PM   #3
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I did almost the exact same thing last weekend. For me, it is still to early for corn on the cob. I grew up eating fresh COTB from my grandad's farm and spoiled me. The really good stuff comes on here late July early August.

My wife however, can't tell the difference between Illini SuperSweet and frozen Green Giant niblets

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Old 06-06-2007, 07:39 PM   #4
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I don't remember where I first saw this but if you wrap the husked, (de-husked), corn in bacon, (ya knew there'd be a pork angle, didn't ya?), hold in place with toothpicks and grill on medium high heat you get one tasty corn on the cob with a little pig candy to boot!
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Old 06-06-2007, 07:52 PM   #5
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For grilling, I remove the husks and silk and disgard it. Rub just a little evoo on the ears with my hands--just a glistening, not enough to drip.
This grills over medium direct charcoal until it picks up a fair amount of color all around. Rotate frequently.
When it comes off the grill, it gets dipped in butter, either plain, or chili flavored. Salt and maybe pepper.

For smoking, same basic procedure, de-husked and silked. a touch of evoo, then a good sprinkle of a cajun spice blend, or a chili based southwest blend. Then in the smoke for a while, then the butter treatment.

My cooker will take a couple of hours, at the most, at low[225ish] temps.
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Old 06-06-2007, 08:29 PM   #6
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Default no expert here but.......corn on the cob....husks and silk into an oven at 350 for an hour.
Gas grill on medium, temps ? 30 minutes.
On my Klose at saying 2 hrs. Husks and silk and all.

Please were heat resistant mitts when you peel the corn. Husks and silk seem to stick together and just peel right off.

Then onto butter and spices of your choice.

Their electric oven was on the fritz. Did the corn on the gasser, wrapped in towels. then into cooler while I did the ribeyes on the gasser.
I did this 2 weeks ago and thoroughly impressed the chit outta my daugher and her new hubby.

Thats how I do it.
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Old 06-06-2007, 08:37 PM   #7
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I've done them both ways (with and w/o husks), I found considering the time I have... the best way I like em is to remove the husks and silk completely. Sprinkle with a little garlic powder, italian seasoning and fresh ground pepper. Wrap with some butter in foil. Cook about 20 mins (turning 1/4 turn every 5 min) on high heat on the grill.

I add some red pepper when I unwrap them.
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Old 06-06-2007, 09:11 PM   #8
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I usually remove the first couple of layers of husk. Then soak in water for 30min or so. Then load em up in the cooker. Let em sit for a few hours rotating as necessary to keep em from burning. I like doin em direct of medium heat as well on the kettle. I used to spend alot time pullin back the husk de-silking them rubbin em with butter. to much work for me. i usually heat up a cheap tub of butter and have all the seasonin out on the table. ill pull em out and dehusk and silk them for everyone. wearing gloves

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Old 06-06-2007, 09:18 PM   #9
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1 cup Helmanns Mayonaise
2 T. Ancho or Chipolt chilli Powder
1 Doz ears corn

Peel Husks back & de-silk as much as possible
Slather with Chilli A-Olee
Pull husks back up and GRILL OR SMOKE

Serve with any Case of Cold Beer & Enjoy

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Old 06-06-2007, 09:23 PM   #10
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I never have doen a mass Corn cook, sometimes 6-12, usually less depending on number of people over or if it's just me and Johnny. I foil mine with a pad of butterbetween the husk. I might pull the silk off or leave it in there until I unwrap it. Nothin special. I don't take alot of time to grill things.

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Old 06-06-2007, 11:05 PM   #11
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I like to Roast corn on the pit ( husks removed) til it has some good color. WHile still very hot ,dip or brush the whole ear in Mexican crema,sprinkle with salt ,cotija cheese,and an good ancho chili pwdr.

WOW !!!
First had this stuff as street food in Guadalajara Mexico, man it's awesome!

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Old 06-07-2007, 02:25 AM   #12
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I do indrect on the Weber. Comes out great! Never thought of soakin em in water tho. Open all the vents and let it got for about an hour or so.

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Old 06-07-2007, 02:34 AM   #13
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Originally Posted by Bigmista View Post
I like to run a stick of buter over them and sprinkle them with salt and pepper before I pull the husks back up.
I do the same except I use a mixture of softened butter and EV Olive Oil.

The Olive oil gives a nice earthy taste.
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Old 06-07-2007, 06:11 AM   #14
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Thanks everyone. I am going to Haul Corn to the smoker today!!!!!
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Old 06-07-2007, 06:59 AM   #15
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I like mine best deep fried in peanut oil.

If I am going to grill then I have done it way to many ways to mention. We tried it in Wisconsin on the smoker while at a cookoff. We were all to full to eat any by the time it was done. Took it home and finished it off that night.

One grilling method for me is to dehusk and wrap in foil with some butter and cheese powder. Comes out pretty decent.

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