On 2019-02-17 8:34 p.m., jmcquown wrote:
> On 2/10/2019 4:40 PM, Ed Pawlowski wrote:
>> gain, many other things are justÂ* personal preference.Â* You can make
>> excellent corn on the cob in the microwave, but the corn off the grill
>> is very different.Â* You may prefer one over the other.
>
> I love, love, love grilled corn on the cob!Â* In the husk.Â* Peel the
> husks back to remove the silk.Â* 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.Â* Grill the corn over indirect
> coals, turning frequently, so the husks dry out.Â* Don't worry if they
> get a bit charred!Â* After about 25-35 minutes the corn is perfectly
> cooked.Â* It tastes so much better than from microwaved or boiled corn on
> the cob.Â* Brush with some lightly herbed butter.Â* Delicious!
>
> Another thing to do with grilled corn.Â* Ditto peeling back the husk and
> removing the silk.Â* Then soaking.Â* But before grilling, brush the cob
> with butter or olive oil.Â* Lay some stalks of of fresh herbs along the
> cob before putting the husk back in place.Â* Fresh basil, sprigs of
> marjoram or thyme, things like that.Â* 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.
>


I don't bother peeling off the silk before grilling. If it is really
freshly picked I don't ever bother soaking it. Just turn it frequently
until the husk is charred. Thanks to a suggestion here I started
eating it with lime juice and chili powder.

> Jill