I will be one of the first to admit that this cook was very simple in nature. However, due to the overwhelming praise it received in the @stokinnsmokin home, it earned a spot among the other fine posts on this very reputable blog. In fact, this corn cook was so well liked that we went back to get more corn so that we could make it the next evening.
I pulled back the husks and removed all of the "spaghetti" from the inside and then folded the husks back down into position. While I went out to prep the grill, I soaked the corn in room temperature water for about 10 minutes. After a quick bath, I again undressed the corn and oiled it down (thin coat of evoo). I used Tony Chachere's seasoning to spice up the oiled down corn and again folded the husks down into place.
(Make sure to pull the husks all the way back to add seasoning. These two had very little seasoning at the bottom because I only pulled the husk back partially.)
I preheated the grill for 400º direct cooking. I placed the corn on the top rack of my handy dandy grate extender with the stuffed chicken cordon bleu on the bottom grate. I let the corn cook for approximately 30mins. I pulled it of and let it cool before eating.
|Kern on the top and chicks on the bottom.|
Very tasty and simple. Will cook and have cooked again.
|This is what it looks like coming off the egg.|
|Plated with the chicken and asain salad. YUM!|