Prep 35 mins
Cook 30 mins
- Gently peel husks back to within 2 inches of the base.
- Remove silk and smooth husks back into place, completely covering kernels.
- Fill a sink with ice water and soak corn for 30 minutes.
- Drain and shake off excess water.
- The cold water stop the sugars in the corn from turning to starch.
- Preheat grill.
- Generously oil the grill to prevent sticking.
- Grill directly over medium to medium-hot coals 5 inches from the heat, turning occasionally, until tender-- 15 minutes.
- Open carefully and brush on melted butter and season with salt or Check out my herbed butter.
We grill corn like this and love it! There is no other way in our house! The only difference is that we do not remove the silk and we sometimes soak it longer in regular tab water. This way, we put it in the water before company comes and it is ready when it is time to grill. The silk easily comes off after it is grilled. If there is any left over, I put it in the fridge and later microwave it until it is warm. It still tastes fresh!
Decided to make corn a new way and this recipe came to mind. This was great. Served it with rosemary butter. will be making again. Thanks Rita!
I do my corn the same way. There is one little tweak that I have found and that is to brush the corn generously with butter after the corn has soaked. Then put the husks back up and tie. Put them on the grill and the butter really helps the flavor. Nothing like grilled corn on the cob on a summer night in Iowa!