I heat up the BGE to about 500 degrees. I shuck the ears of corn, removing all the leaves and silk. I completely cover the ears with butter, then I liberally apply Morton's seasoning salt to the butter covered ears. I then place them on aluminum foil with a bit more butter chunked with the ears. I then wrap them in the foil tightly. I cook with indirect heat. I don't really have a time I do, i just place them on first, then prepare the rest of my food and remove all the food at the same time.
