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Quick and Easy Corn on the Cob

There are so many ways to cook corn on the cob. My favorite is an homage to old school Mexican elotes.

First, I remove the husk and corn silk. Then I slather the cobs with butter and sprinkle on some paprika.

Next, I fire up the Saffire to 300 degrees. When the grill is to temperature, I place my cobs on the secondary cooking grid and let them roast for 20 minutes or so letting the temperature rise if I'm going to be searing food on the primary grid.

This time I grilled turkey burgers and brats too.

I pulled the corn when the paprika was uniformly darkened. I added cheese to the turkey burgers, brought out a stick of butter for the corn and enjoyed!


JOHNNY G'S

SMOKING TIPS

#1 

Make sure you have enough charcoal. Fill your firebox all the way to where the firebox meets the fire ring.

 

#2

Make sure you leave the dome up and the bottom vent open until the fire is going good.

 

#3

A remote meat thermometer is your friend. I use a Maverick myself and it tracks the heat of whatever I'm cooking and my grill temperature, with an alarm to let me know if the fire gets too hot and when the meat is finished.

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