My recent column on grilling brought an email from Barb Scott, who wanted to share her family's method for grilling corn. Try it and let me know what you think.
With all the rain and warmth we're having, I'm hoping this will be a stellar year for local corn. Have a great corn trick? Pass it on and I'll share.
OK, here's Barb:
"My father-in-law's method for making corn on the grill does not involve soaking, and turns out the best! There is plenty of moisture in fresh corn, so soaking is not necessary. Sometimes the kernels get caramelized, making the corn even sweeter. More people have complimented corn made this way.
Walt's Grilled Corn
1. Make sure the corn is still totally in the husk -- do not take any of it off, do not trim the bottom. Do not strip the husk back. Do not trim ANYTHING and make sure the husk is intact. (Avoid any corn in the store that has been stripped back. If the corn is stripped, ask the produce manager to get some that are unstripped from the back room.)
2. Start the grill fire, direct method. On a charcoal grill, light the coals and once the coals are halfway gray or so, put the corn on the grill. (This is a great method to make sure of the grill before it is really ready for burgers, steaks, etc.) Have a paper bag handy.
3. Roast the corn on an uncovered grill, turning once in a while to ensure uniform cooking on all sides, until you start to see the outlines of the kernels on the husk. (They will char that way.)
4. Once the husks are charred on all sides, take off the grill and immediately put into a paper grocery bag. The corn will continue to steam, and will stay hot while the rest of the meal is being grilled.
5. Strip the husks and silks off just before eating and you'll have hot, delicious steamed corn with your main course. (Be careful, the corn will be hot. You can strip the husk and silks inside the bag or in a seperate one to control mess.)