Prep 15 mins
Cook 12 hrs
This is the one that will make your summer backyard get-togethers a huge hit. WHAT is BETTER than good buttered corn on the cob? I can think of nothing. Anyway, I have worked in a couple of my old park ranger outdoor cooking tricks on this one. The recipe works equally well for either the gas grill, charcoal grill, or, in the hot coals of the campfire. I like this best with either the Silver Queen corn or one of the excellent mixed yellow and white kernel varieties. Plan to prepare this one on the night before your activity!
- In a very large cooler (e.g., 64-quart size) fill it halfway with cold tap water and stir in all the coarse salt, dissolving it.
- Pull the shucks back on the corn but DO NOT REMOVE THEM. Pick clean all the corn silk and pull the shucks back into place.
- Immerse all the ears of corn in their shucks in the salt water and weight them down. (I use big creek rocks or bricks). Allow the corn to remain in the salt water for at least 12 hours prior to cooking.
- Leave the corn in the wet shucks and place directly on a hot grill or, into some hot coals of a campfire. Turn about every five minutes after the shucks have begun to blacken a bit on each side -- be careful to roast all four sides. At least a few of the kernels should get browned somewhat on each ear -- you can pull back a corn shuck occasionally to check.
- Serve by pulling back the hot corn shucks (use gloves!) so that the butter will melt good on the corn. Go lightly on the popcorn salt because it is much finer (stronger) than table salt.
- Serve with T-bones or with my Big ol' Mess dish: Recipe #174747.