Reviewed: Aug. 11, 2011

Wow! I love cooking with beer and since there's never a shortage of that in this house I thought I'd give this recipe a try...I was pleasantly surprised. This really produces a great tasting BBQ'd corn. So, if you thought cookin' with beer was relegated to just meats - think again. I didn't use the smoker, but grilled it as always over charcoal and this came out fabulous. So, if you can part with your beer give this a try. You'll be glad you did!

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25 users found this review helpful

Reviewer:

Jillian

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Cooking Level: Expert

Living In: Allentown, Pennsylvania, USA

Reviewed: Jun. 19, 2011

Wish I could say that we enjoyed this, but it just wasn't for us. We love grilled or smoked corn, but we couldn't even taste the smoked flavor because all it tasted like was beer.... and we like our beer! Thanks for sharing with us though :)

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4 users found this review helpful

Reviewer:

CookinBug

Home Town: Ithaca, Michigan, USA

Reviewed: Jul. 17, 2010

People were fighting to take home the leftover cobs...

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4 users found this review helpful

Reviewer:

Memphis B&Q'

Cooking Level: Expert

Home Town: Loyal, Wisconsin, USA

Living In: Memphis, Tennessee, USA

Reviewed: Aug. 12, 2009

Another 5 star creation. We used the cheapest beer we could find and the corn turned out great. This is the only way to prepare fresh corn on the cob.

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10 users found this review helpful

Reviewer:

BABYLADY907

Cooking Level: Expert

Reviewed: Jun. 24, 2008

I tried this recipe along with Leslie's Salty Grilled Potatoes for Fathers Day. I used my grill, using indirect heat by placing the coals along the front and the potatoes and corn in the back. I started them together about 1 hour before I added more coals to begin cooking the steaks. Timing was great...everything came out perfect. For desert, I made grilled peaches marinated in rum, spices and brown sugar (recipe pending). Excellent meal...Served with a great Shiraz.

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10 users found this review helpful

Reviewer:

Nomadic Chef

Cooking Level: Expert

Home Town: Wichita, Kansas, USA

Reviewed: Jun. 15, 2008

I used corona light. everyone asked for seconds and thirds. :)

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4 users found this review helpful

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Reviewed: Oct. 6, 2007

Doug (also known as Kojak) has taught me many tricks with his smoker at his house that I've used on my charcoal grill at home, and this is one of them. If you use the right beer (something real dark, like Guinness Stout), it doesn't even need butter.

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12 users found this review helpful

Reviewer:

Paco

Cooking Level: Expert

Living In: Dallas, Texas, USA

Reviewed: Sep. 16, 2007

We usually soak ours for about 2 hours. Then we take the husks off and wrap in foil with butter and lime! They take about 20 minutes. You'll smell the beer while they cook but you won't taste it. The beer obviously tenderizes the corn. This is the ONLY way we grill our corn now!

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5 users found this review helpful

Reviewer:

edodson630

Cooking Level: Intermediate

Home Town: New Orleans, Louisiana, USA

Living In: Slidell, Louisiana, USA

Reviewed: May 30, 2007

I have no idea if the beer sweetened the corn or if it was just extremely good corn. It was excellent. I smoked it for 2 hours after overnight "icing." I don't like to open the smoker and lose heat, so I only turned them once, but they were perfect.

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10 users found this review helpful