I was actually starting to think that was some type of whiskey reference...
Anyhow cooking corn on the cob with coals. I have saw this done and thought it was very interesting, and it takes longer than 5 minutes. As the others said you cook on all sides with the shucks still attached and I liked the idea of soaking them, I've never tried it but it should help the corn from doing anything weird while cooking it.
My cooking methods:
Whole corn on cob with shucks on grate over charcoal (if you've never heard of royal oak it's the bomb, but most of us have so I'll assume you have also) 2 zone fire (med-high and low to no heat), cook corn on all sides till somewhat toasty over the hot side then move them over to finish up. Feed wood chips into the fire as they burn out this will add some good flavor, especially if you are using regular charcoal, since it's a formed product and has lost some of it's smokey goodness. Watch it on the size of the chunks you use, cause I found out cooking with large chunks is the same as cooking with wood, (can easily get a 600+ degree fire that will kill your food...) I'm gonna estimate my cooking times on this method are around 15-20 minutes give or take 5 minutes.
This is the cheaters way to make corn on the cob. (I normally use a single zone fire like I use with hamburgers.) (^.^) Shuck that corn, remove the silk, now we pull out our favorite seasonings and either oil or butter, grab some tin foil and lay it out flat, lay the corn in the center slather with oil or butter and sprinkle on the seasonings, and now wrap the corn in the foil and lay it with the seam facing up at first if it does leak it won't leak all the seasoned fatty goodness out from the get go, then flip it half way through cooking and when it's done pull em out and serve. I use this method when I cook for my mom and dad. Seasonings I use are black pepper and Italian seasoning or black pepper, chili powder, paprika, and garlic powder. (Just a little bit of these seasonings go a long way on taste so be careful.) I'd estimate the cook time here to be 15-20 +/- minutes also.
I don't normally time this stuff so I can't be exact on either. Use your instincts with it, that's what I always do. (of course that does often have side effects, like if you are having a bad day things get rough...)
If it isn't FLAMING it isn't CHARBROILED...
Kingsford 24" Charcoal Grill
Gas grill (any), grilling meats for sale at events
Thinking about building an old style smokehouse and a drum grill/smoker.
Tool set, just like with any other thing you need the proper tool set for it. :D