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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So simple and so easy to prepare; but the flavor is outstanding! I followed the recipe exactly and they were perfect!!! I will definitely be making this recipe again - the soak and keeping the husks really made sure that the corn didn't "dry out" on the grill. Moisture was the key with the slight salt flavor. I served with the butter, but didn't personally think it needed any so I just ate it plain. Grab some fresh ears from your local farm stand and enjoy!