Grilled corn on the cob

Yield: 1 Servings

Measure Ingredient
x Corn on the cob

Buy the corn still in the husks. Strip back the husks without tearing them off. Pull out all of the silks and kind of scrub at the ear to get the silks out (silks are the stringy parts for all of you non-midwesterners :)). Pull the husks back up over the ear to completely encase it. Soak the ears in a bucket of salt water overnight. Take the ears directly from the bucket and put them on the grill to cook. To eat, just pull back the husks and use them for a kind of a handle, butter and enjoy.

The salt water acts both to salt the ears and also to moisten them so the corn doesn't dry out and burn on the grill. I've done this on the small scale with just a few friends but I've also seen it done with a large group where all of the ears were soaking in a large plastic garbage can.

Other ways to do this involve buttering the ear before grilling rather than soaking in the salt water and some people wrap them in foil rather than grilling them in the husks.

From: bruce@... (Bruce Hietbrink). rfvc Digest V94 Issue #182 Aug. 29, 1994. Formatted by Sue Smith, S.Smith34, TXFT40A@... using MMCONV.

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