I use Fireweaver's method, except that I like to throw apple wood on the fire and cook by the indirect method (divided charcoal beds with the wood on top of the hot coals to prevent scorching the corn, vents adjusted half closed). The smoke adds a nice flavor. I cool the fire by adjusting the vents to give the smoke more time to flavor the corn. Great with just butter, but season as you like.
Goodweed of the North
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