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- ears of corn on the cob, left in the husk
- olive oil or butter, enough to brush on cobs
- salt and pepper, to taste
- Cut off excess silk hanging from the end and remove loose husk. If the ears have many layers of husk on them, peel off the first few only, leaving the inner 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. A bowl can be placed on top of them to weight them down in the pot. The soaking 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 (350 degrees F).
- 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. Before you re-wrap the corn in the husks, sprinkle with salt and pepper. Then reposition the husks back over the kernels.
- Grill over medium heat, covered, turning when necessary to prevent too much charring on one side of the husk Grill for approximately 30 minutes, turning every 5 to 8 minutes.
- Remove from the grill and peel back the husks. Enjoy!