Grilled Corn on the Cob

Easy skeezy, lemon peasey - we mostly just boil our fresh sweet corn for 3 minutes, drain and serve with butter and salt. It should be sweet, salty, buttery and smokey! The great thing is that by soaking the husk, you steam the corn first before you grill it - this insures your corn cooks in a reasonable amount of time.

But on camping nights, we cook out at the firepit and this is how we make grilled corn. You could also do this on a barbecue grill in almost the same way (I would add a few more minutes to a normal load of briquettes or add 25% more briquettes to make it hotter while the corn cooks, definitely cover the grill while it cooks to increase the temp and the smokey flavor).

Steps:

1. Sorta husk the corn - pull back the green outer leaves without pulling them off.
2. Remove the silks and the first one or two layers of pale inner husks.
3. Push the outer husk back down over the corn again.
4. Submerge in a pot of water for 15-30 minutes.
5. Once you have a good hot fire, place the corn on a grate 12-18 inches over the fire and let it cook for about 10-15 minutes. The husk will begin to blacken. This is good.
6. Carefully remove the corn and husk it properly.
7. Place the corn back on the grate and cook for another 10 minutes, turning it once or twice. Some blackening may occur.
8. Serve hot with butter and salt.