Ingredients (Serves 6-12)
6 ears corn
6 tablespoons butter, softened
salt and pepper to taste
Before grilling corn removing any loose silk hanging out of the end of each ear.
Don't worry about the silk on the inside. It comes off easily after being cooked.
Remove any loose husk. Leave remaining husk intact.
Soak the corn for 30 minutes before placing corn on the grill.
They will float while soaking so turn them often to make sure all sides soak evenly. If this step seems like a hassle, see our variations.
Preheat an outdoor grill for high heat (about 550 degrees F). If you are using a
charcoal grill then wait to grill corn until the flames have gone down and the briquettes are lightly covered with gray ash. Lightly oil the grate.
Drain the water out of the tops of each ear of corn. Peel back the husks and place 1 tablespoon
of butter with a dash of salt and pepper on each piece of corn. Close husks.
Place the corn on the grill, cover, and grill approximately 30 minutes, turning every 5 minutes, until the corn is tender.
(The husk will burn and might even catch on fire. It's okay, just let them cook. The water that you soaked them in is steaming
the corn inside the husks.)
After grilling corn on the cob, remove them with tongs because they will be very hot.
Under warm running water, remove any remaining husk and silk (use a dish towel while handling the corn to
prevent yourself from getting burned).
Serve hot with butter or any of your favorite dressings.
If you don't want the added time of pre-soaking the corn then just wrap the corn in foil with the
shiny side in
after adding the butter, salt, and pepper. (Wrapping any food in foil with the "shiny side in" helps keep heat
in and decrease cook time.)