In search of a great corn roast method for a big festival this fall, I decided to try a "marinade" of corn to see if that would do anything. When I say marinade, I mean marinade. I made up two different flavored batches and soaked the whole husk corn in over night. One batch was a basic combo of salt, sugar, Lawry's and apple juice. The second batch included boiling up some of Jeff's Rib Rub and mixing with juice. Put 3 ears of corn in each marinade and let soak in fridge over night. They smelled great when I put them in the smoker this morning (the rib rub really smelled great) and cooked 3 hours at 225ish. Upon tasting, I really didn't get any added flavor to the corn besides a hint here and there. I never expected for the corn to be totally flavored with the marinade, but I did kinda figure that with an all night soak, I would get something extra at least. But all and all the corn still turned out good and at least this time I was able to eat it.
My overall goal here is to cook up a BUNCH of corn easily and have it be something that stands out. But besides having something external to put on the corn afterwards, I am running out of ideas. I should have saved that JRR marinade and dipped the corn in it prior to eating. hmmmmmmm