Grilled corn cobs on rustic table

Corn on the cob is a side dish that you can cook a variety of different ways, from baking to boiling. However, grilling corn on the cob gives it a smoky flavor that makes it especially suitable as a side for grilled meat. The Big Green Egg enables you to grill corn on the cob as well as meat to make a complete meal.

Soak the unshucked corn in cold water for 2 hours.

Open the husks on each ear of corn but do not remove them. Remove the silks from inside the husks. You can use running water to help wash out the silks.

Rub butter on each ear of corn.

Rub seasoning on each ear of corn, if desired.

Wrap the husks back around each ear of corn and use a piece of husk to tie them closed.

Fill the Big Green Egg with charcoal.

Light the charcoal and close the lid of the Big Green Egg; adjust the dampers to set the temperature at 325 degrees F.

Place the ears of corn directly on the grill and close the lid.

Cook the corn for 30 minutes, turning the ears frequently so they grill evenly on all sides.

Remove the husks by twisting the base of each husk where it is attached to the ear after the corn is finished cooking. Serve the corn hot.