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Corn grilled right in the husk is my favorite summertime side. It’s so simple, it never occurred to me that everyone doesn’t know how to fix corn this way until recently when someone asked me how to do it. It’s easy to forget that the most basic techniques can be mysterious if you’ve never done them before. I don’t want anyone to miss out on the magic of grilling corn in the husk, so here’s the secret method: Dunk corn still in the husk in a bucket of water for about 15 minutes to soak then place on the grill (on low) for about five minutes per side (turning three times to grill on all sides).
You’re not looking for grill marks on the corn, though there will be grill marks, or even blackened spots, on the husks. What you’re doing essentially is steaming the corn inside the husks. When you pull the husks off, the silks will just fall off, leaving your beautiful, sweet corn on the cob. It’s the easiest thing in the world. It’s corn time right now, and we have it, grilled in the husks, at least a couple times a week. I dream of corn all autumn, all winter, all spring–
And then comes the summer! FRESH CORN.
So, tell me, do you fix your corn this way or have I just amazed you with my magic trick? (You can lie. I like to feel useful.)
See this recipe at Farm Bell Recipes and save it to your recipe box.
Posted by Suzanne McMinn | Permalink
