Corn on the cob- traeger recipe

You want to make corn, but then you think… shucks, how much silk could corn possibly have?  Funny you should ask, the average ear of corn has 768 kernels, and each kernel has a silk.  That means… A lot of silk.  Here are some tips to make shucking more fun on your Traeger.

Yield: 8 people
Prep time: 5 Minute Prep
Total time: 15-20 Minutes Cook Time


Measure   Ingredient                                        Prep Notes        
8 ea             Corn, on the Cob                             Shucked, soaked                                       
½ tsp           Oink Rub, 5280 Culinary                     
½ tsp           Rub a Dub, 5280 Culinary                   
1ea              Butter Mill                                         From    

Steam In The Husk Directions:
Soak ears of corn in cold water for 30 minutes prior to grilling
Trim off the silk ends to prevent burning
Preheat Traeger to 400 Degrees – allow to come to full temp before grilling
Place the ears of corn on the hot grill with about 2” space in between each cob
Turn the ears every 4-5 minutes
Total cook time should be around 12-15 minutes
Test corn for doneness, peel back the end of the cob, hold the ear using tongs and check a kernel for tenderness. Corn is done when kernels are juicy and tender.
Remove the ears from the grill and place onto a cookie sheet
Place an ear of corn onto your cutting board and using a sharp chefs knife, trim off the stalk end and the final part of the silk end. This will help the shucking process
Using oven or grill gloves, grab the ear of corn and peel back 1 strip of husk
Next grab the remaining husk, twist on both ends until loose and then twist all the wab around the cob
Pull off the husk and the silk will follow. Any remaining silk will remove easily
Season with butter from the Butter Mill and your choice of seasoning
Tip – you can also return the shucked corn to the grill to get some final grill color and flavor
DO NOT BUTTER if returning to grill

Grills / Grill Gear Used:

Products Used:
Oink Rub – 5280 Culinary
Rub A Dub – 5280 Culinary



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