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BBQ Corn

"Work that smoker magic on corn on cob. Be sure to get the corn before the produce person trims off some of the outer husks. The corn must be completely covered by the husk. Use peeled back husks for handles when eating. This recipe multiplies well, and can be used to make corn for a crowd. You will need bagged ice for this recipe to keep the corn cold."

By allrecipes · From Open Recipes · 3 ingredients
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Why it works: Corn and beer share more aroma than cooks usually use. They rank in the top 10% of all ingredient pairs, and 61 recipes mention both. Both carry 4-ethyl-2-methoxyphenol, which smells smoky, clove. The science ↓

The recipe

10 servings
Prep10 min
Cook2 hr

Ingredients

Directions

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

  1. Pull the husks back from each ear without removing them, strip off the silk, then pull the husks back up over the corn.

  2. Place the corn in a large tub or cooler and pour the beer over it, adding enough water to cover. Soak for 60 minutes.

  3. Heat a grill to medium, about 375°F (190°C).

  4. Drain the corn and grill it in its husks for 25 to 30 minutes, turning every 5 minutes, until the kernels are tender.

  5. Fill a clean tub with the ice cubes and set the hot corn on top of the ice for 10 minutes to cool before serving.

By allrecipes. Recipe from Open Recipes.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much aroma chemistry they share, and how many recipes mention both.

  1. Corn + beertop 10% of all pairs
    Aroma overlapstrong
    Mentioned together61 recipes

    Shared aroma: 4-ethyl-2-methoxyphenol (smoky, clove).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs