Grilled Corn Tutorial

Alright--I'm going to share a little tip I found.  There's grilled corn, and then there's grilled corn.  I saw this technique last summer when I was searching for a way to cook corn, and I'm pretty sure I should credit this to Bobby Flay.  We all know this man knows grilling.

So many times when we are served grilled corn, it's great--has good flavor, gets the char marks from the grill, but it can be a little--I think the best word is--deflated.  No longer.  Follow these steps, and you will be sure to have perfect grilled corn that is plump and juicy.

Step 1: peel back husks of corn; do not remove them from the ear of the corn entirely.

Step 2: Once you reach the ear of the corn, remove the silk and discard.

Step 3: place the husks of the corn back over the ear of the corn so that it is covered  completely.  In a large pot of cold water, soak the husk-covered corn in water for at least 20 minutes.

Step 4: After the corn has soaked for at least 20 minutes, place the corn on a hot grill as-is, with the husks still covering the corn kernels.

Step 5: Cook corn for approximately 30-35 minutes over indirect heat, depending on the heat of the grill, until done.   

Step 6: Serve!  The corn should be so juicy and flavorful, you may not even want (or need) to serve it with butter, salt and pepper.


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