Looks yummy! Do you cook the corn indirect for the entire time the chicken is cooking? I need to learn how to cook multiple things at once
@Firemunkee I cheated on the corn for this meal ... they were leftovers from a few days prior. I'd wanted the cobs but they weren't yet "in season enough" to show up in stores, so I had to resort to getting the frozen kind, which is why they are those half-cobs. At the time, I put them on indirect, frozen, and they turned out OK. I brushed with a melted butter/seasoning mix after a while.
The black marks are because I got bored and "reverse seared" them. Mostly a waste of time, and risky. We're talking seconds over the heat.
So for this meal I took them out of the fridge and just let 'em ride, towards the end of the chicken's run, about 5 mins or so. They should have been on there 10 mins at least; they were a little cold and soggy the second time around.
Normally we would not have room on a 22 for four regular-size cobs + meat, indirect, although I suppose if the meat was one chunk there'd be room. Now I'm forgetting how I normally do it ... It's all an experiment. Sometimes they get started too early and the kernels dry out, which is historically my mistake.
Cooking them in the husks helps against that, but will make it harder to butter/season while on the grill -> and that's one feature that sets them apart from say, boiling them on the stove. I suppose you could do them like baking potatoes are sometimes done. Season and wrap in foil and place them down in the basement to save room. I've never tried, but why not?