Plan on cooking some on the grill with the shucks still on it. Any suggestions? Thanks

we freeze our ears whole after we clean them and place them in aluminum foil. I place them on the grill frozen and cook them 30 or so minutes on the top rack of the KJ. They are always very moist and taste like fresh out of the garden.

It is good idea to soak them in a cooler of water completely covering the corn for at 4 hours before you grill them. I cooked 36 ears on the BGE a few weeks back and there wasnt a single ear left when our crew got up from the table. The silk comes right off when you peel back the husk. I didnt season them or anything, just cut the ends off where the silk comes out so they would fit better on the grill and flame up. Cooked them for about 30 minutes until the husk were brown colored, turning them 2 or 3 times if over direct heat.

However you cook your corn. Try this next time.

When you pull them off SKIP the butter. Rub them down with a Lime and sprinkle with salt.

Your crew will love it!

Soaked the corn before cooking, everybody enjoyed them. Thanks for all the replys

I've cooked ears of corn twice in the last two weeks. In both cases, we soaked the ears in salt water, then I put them on my smoker for about a half hour or so. DELISH!!!!

The corn comes out almost steamed and it's very tender. I hope this heat and lack of rain doesn't kill corn on the cob for the rest of the summer.

Good luck.

My in-laws all ways cooks for a while, then opens the shucks up and puts BBQ sauce in them and closes them back up and back on the grill.

Good stuff.
Chad