Grilled in its husk, the corn takes on a wonderful, lightly charred flavor while its sugars caramelize and intensify. Soaking in salted water lightly seasons the corn and helps keep it moist as it grills. Then, since the silks have been removed, just peel and enjoy.
8 ears corn with husks
1 tablespoon kosher salt
2 tablespoons butter, melted
How to Make It
Preheat grill to medium-high heat.
Pull the husks back from corn, keeping husks intact; scrub off silks, and pull husks back over corn to cover. Place corn and salt in a large stockpot; cover with water. Let stand 45 minutes; drain.
Place corn on grill rack, and grill for 8 minutes on each side or until husks are blackened. Serve grilled corn with butter.
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