Cabela's Pellet Grill Corn on the Cob: Two Ways

Below are two of our favorite takes on pellet grill corn on the cob. Traditional grilled corn is a great addition to your grilling spread, when you are cooking burgers, steaks or sausage on medium to high heat. The foil wrapped corn on the cob is a great way to add some corn when cooking on lower heat—like smoking a brisket or a pork shoulder. You can also pop a foil packet full of buttered corn cobs when grilling, it will just cook faster.

Grilling Hardware:

• Cabela's Pro Series 36" Wi-Fi Pellet Grill
• Grill Tongs
• Aluminum Foil

Traditional Grilled Corn

Grilling corn on the cob is not only a great way to add some color to your barbecue spread, but its pretty easy. Just shuck, wash and dry as many ears of corn as you’d like to drill. You can spread olive oil on them prior to grilling, if you like, or you can grill them as is.

You’ll want the grill nice and hot. You’ll grill them quickly at high heat, turning them often enough to prevent them from burning. After 8 or 10 minutes, you’ll have beautifully charred corn that is ready for butter and whatever kind of toppings you’d like to apply.

This type of corn is a great addition when you are grilling steaks, burgers, or other meat that is grilled on high, direct heat.

Ingredients:

• Corn on the cob, shucked, washed and dried.
• Butter
• Your favorite seasoning or topping—Cabela’s Opening Season SPG Blend is a great option.

Cooking Style:

Grilling

Process:

1. Turn grill on high. Preheat, with lid closed, for 10 minutes.
2. Grill corn for 10 minutes. Turn them often to prevent burning. Corn will be done when it is cooked on all sides. A little charring is good, but rotating the corn often will prevent burning. Corn will be done in around 8 or 10 minutes or when kernels are a bit more tender to the touch than when they are raw.
3. Remove from grill, apply butter and seasoning.

Foil Wrapped Corn on the Cob

If you are smoking ribs, pork butt or brisket, foil wrapped corn on the cob can be a great addition. You just wrap as many ears of corn as you’d like to eat, add some butter and whatever seasonings you’d like, and pop the packets onto the grill. You can wrap corn individually or put three or four ears in the same foil package.

From there you just place them on the grill and let them cook alongside whatever meat you are smoking. The amount of time that your corn will need to cook depends on the temperature of the grill and how many ears you are cooking. The lower the temperature (and the more ears of corn you cook), the longer you’ll need to cook them.

You will know the corn is done when the kernels are tender. You can gently squeeze the foil package with your grill tongs to check. The combination of corn, butter and seasoning inside a foil package effectively steams the corn—locking in moisture and flavor.

Ingredients:

• Corn on the cob, shucked, washed and dried.
• Butter
• Your favorite seasoning or topping—Cabela’s Opening Season SPG Blend is a great option.

Cooking Style:

Depends on whatever else you are cooking. Could be grilling or smoking.

Process:

1. Wrap corn, butter and preferred seasoning in heavy duty aluminum foil.
2. Place directly on grate.
3. Cook until corn is tender to the touch. If you are cooking low and slow, this will take a while (check after 20 minutes, though it may take 25-30). If you are grilling at higher heat, check at 10 minutes, though it may take 15 or 20 minutes.

4. Unwrap the corn cobs and plate them. Enjoy!