i am a rookie at this.....last week i learned the bake potatoe on the grill and now last night after shucking i put three ears of corn on the grill wrapped in foil and soaked in butter...needless to say it was messy and tough...one burned on the bottom.........are there a few simple steps to this....or just trial & error
i have a kingsford charcoal smoker/grill seems the temp stays right around 450

Leave the shucks on the corn next time...after about 30 minutes of grilling, pull the husks back and spread with butter and grill another 10-15 minutes. Leaving the husks on will help steam the corn and the last part gives the corn the grilled/smoked flavor

thanks breambuster
do you still wrap them foil?

Leaving the husks on (no foil) does work but given
the heat you're typing about it seems you're way
overcooking them.
When I wrap husked COC in foil (buttered) it only
takes 12-15 min on the top rack of a gas grill set
on low. Turn a couple times for even cook.

If you're going to leave the husks on I've been told
it's a good idea to soak them in water for a while.

PK

THANKS PK

Absolutly...soak those bad boys in water for hours if you can. NOTHING is better than COC off the grill....One trick i do if i am cooking a lot of it is to just go ahead and pop a full tub of butter in the microwave and then dig that sucker in the melted butter/margerine right before the salt goes on it....yeah i twill kill you in the end but it sure is good.

i shuck them, butter them up real good, then coat them in tony chacheres. double wrap in foil and cook w/ indirect heat. you'll be looking for yo mama so you can slap her.

thanks mudshark and aggie

Or you could get some "slap yo mama". Should be next to the tony Chacheres. Love corn on the grill and I do mine in foil as well.

I do not put mine in foil..I take the silk out of them and leave the husk on. After they soak long enough throw them puppies on the grill and keep on turning them

What Mudshark said!

THANKS GUYS !

Using Mudsharks technique but adding a good rub of butter when Im doing ribs or brisket I will throw them in on the low heat for about the last 3 hours and its mmm mmm good.

You know it is not near as much fun but you can throw the corn in the microwave about two minutes an ear shucks and all it comes out pretty good. Microwaves are different so the time might be off.

thanks trapper for the quick fix may try that....but then i cain't set outside and drink beer while it's cooking... lol

And yes that is half the fun of grilling food that take a while to cook!!

So many different opinions...

I peel the husk bad and remove the silk and all but about 3 layers of husk. Soak for an hour or two. Bring the husk back covering the corn and grill for about 20-30 minutes. Make sure that you turn the corn about every 5 minutes to prevent burning.

I don't butter or season the corn while grilling.

Another way I do corn is use the frozen mini sweet corn on the cobs wrapped in foil with about 2 pats of butter. Again, cook for 20-30 minutes turning every 5 minutes. This is really good as well.

Agree about the beer, one of my cooking maxims used to be that the food was done when you run out of beer. Maybe that is why a brisket is my favorite food to grill since it takes a while and I have to plan accordingly.

Microwaves are different and two minutes an ear is a rough guide, when done right it is the juciest corn on the cob I have had, I was pretty skeptical when a friend suggested it and if she was not one of the best cooks I know I probably would of gaffed it off. If you try it probably best to check it at two minutes and then put it back if not done since I dont know how to uncook something.

that's how I do mine, aggie98, the best way to do it...

also cut up potatoes (skin on) and some onions (sliced-pickled jalepenos if you have a spicy crowd), spread 'em out a little on some foil, throw some butter and seasonings in there, wrap her up and grill it with the corn... now all you need is your meat...

you can BBQ some cabbage with it too if you feel like being a pig...

Nascar chuck has the right idea. Peel it down excepct for the last layers. I do not soak them unless you want steamed corn. Just roast turning often so the pick up some of that smoky flavor. When ready to eat you can brush it down with garlic butter, mayo and parm cheese, butter and chili powder or plain old butter. I have also brushed them with olive oil and just grilled. Get the freshest ear you can and don't let it sit in the fridge for a week before cooking. The longer it sits the more sugar is converted to starch I think... Anyways, the kernels lose its sweet flavor.

Just had brisket, grilled corn, homeade mac and cheese and a freakin awesome spinach salad my wife make for Easter. WOO!!!!

Yeah, I usually fold down the husk and tie it, making a handle and grill that way. So delicious.

I wrap them in foil with a little butter and sprinkle some "Ball's General Purpose Cajun Seasoning" on them. Dont try to substitute another cajun seasoning. Use Ball's. It's great on fish, steaks, and just about anything that needs salt and pepper.

Med-low heat on a propane grill.

I use Tony's. This is what I do too.

Once you taste the Ball's brand, you toss Tony's in the trash ! It aint cajun..no matter what it says.

pull husks back, take off silk, pull husks back on, soak in water, grill.