Grilled Corn on the CobOne of the great flavors of summer is fresh corn. And when it's grilled corn on the cob, you really have something special. When the corn is slightly browned, the carmelization adds wonderful flavor that just ain't there when the corn is boiled. Corn Grilled Husk-OnTo prepare the corn, carefully peel the husk back from the tip of the ear, leaving it attached at the base. Brush off all of the silks (and check for worms!). I usually don't wash the ear off unless I've found a critter or two munching on the corn.The corn can now be seasoned with a little butter or oil, salt, pepper, or whatever you like. Or it can be left plain and buttered and seasoned when it's eaten. Your choice. Next, fold the husks back up over the cob, pressing them securely into place. At this point the grill should already be preheated to a medium level. Place the corn directly over the heat, covering the grill. Cook for 3 to 4 minutes on each side (figuring 4 sides on an ear). The corn husk will be charred when the kernals are done. The charring adds a unique, smoky flavor to the corn. Slather with butter, season and serve! Nekked Grilled Corn on the CobTo grill corn without the husk, clean up the ears, removing all silks and the husk. Brush the silks off, and rinse if you like. When the ears are dry, give them a coating of light oil.Grill the ears over direct medium heat, turning often. When the kernels have become lightly browned here and there, move the ears off of the direct heat, and finish them up using indirect heat. from Grilled Corn on the Cob, Or go home, to Smoker Cooking
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