This might seem like a silly question but everything cooked we want at a certain IT...for meat it's for taste and safety, for vegetables it is tenderness. Potatoes they are done @ 210 for example, it sure would be nice to put a probe into my corn on the cob and take it out when i know for certain it's tender enough. What would be the IT of corn?? I suppose i could cook some and and check it's IT to find out how i like it but if anyone knows that would be great. Thanks.