On 2/10/2019 4:40 PM, Ed Pawlowski wrote:
> gain, many other things are just personal preference. You can make
> excellent corn on the cob in the microwave, but the corn off the grill
> is very different. You may prefer one over the other.

I love, love, love grilled corn on the cob! In the husk. Peel the
husks back to remove the silk. Put the husks back in place and soak the
ears in a bucket of fresh cold salted water, so the husks won't burn.
Shake them to get rid of excess water. Grill the corn over indirect
coals, turning frequently, so the husks dry out. Don't worry if they
get a bit charred! After about 25-35 minutes the corn is perfectly
cooked. It tastes so much better than from microwaved or boiled corn on
the cob. Brush with some lightly herbed butter. Delicious!

Another thing to do with grilled corn. Ditto peeling back the husk and
removing the silk. Then soaking. But before grilling, brush the cob
with butter or olive oil. Lay some stalks of of fresh herbs along the
cob before putting the husk back in place. Fresh basil, sprigs of
marjoram or thyme, things like that. Turn the corn frequently, same as
above.

While the corn is cooking, you can also grill whatever else you'd like,
be it a couple of steaks, or some other veggies alongside.

Jill