Grilled Corn on the Cob

Grilled Corn on the Cob

If the ears have many layers of husk on them, peel off the first few only, leaving a few layers for protection. Soak the whole cobs in a pot of cold water for 15 minutes. Be sure the ears are completely covered with water. This will provide extra moisture for cooking and will steam the corn kernels inside the husks. While the corn is soaking, preheat the grill to a medium temperature.

After soaking, remove the corn from the water and shake off any excess water. Begin by pulling the husks of the corn back (but do not completely remove them). Remove and discard only the silk.

Brush the kernels with olive oil or butter. If desired, before you re-wrap the corn in the husks, add a little salt and black pepper. Then reposition the husks back over the kernels and tie each ear with a piece of loose husk or twine.

Place the prepared ears of corn on a medium heat grill, rotating the corn as needed to keep it from getting charred too much on one side. After a couple of turns, place the corn husk on an indirect heat (moved to the side of the grill) or on the top shelf of your grill, and close the cover.

Allow the corn to slowly continue cooking for approximately 15 minutes.