pierino is a trusted source on General Cooking and Tough Love.
Pull the husks down almost to the bottom and remove the silks. Pull them back up and secure tightly with kitchen string. Fill your sink with water and soak for 30 minutes to an hour. Place the corn directly into hot embers; it's best to use real lump charcoal for this and not briquetttes.
This is exactly what I do. On a side note, I like to melt butter and mix with tobasco and salt to brush onto the corn after it's been cooked.
An easy way is to grill them in the husks, more or less steaming them. This is convenient if you just want to cook them while grilling a lot of other stuff. Will take about 10 minutes.However, if you want to really get a grilled flavor, it's best to take the husks off and put oil or butter on the kernels along with salt and pepper before grilling directly, keeping a close eye and turning before they get too charred.
Remove the husks COMPLETELY. Brine the corn in a sweet brine of sugar and salt water for at least an hour. place the corn directly on a hot grill. This will give you a sweet juicy corn with a great grilled flavor. The key to perfect grilled corn; ditch the husks and brine it.
Completely clean the corn, and wrap it in foil but leave the ends open. The exposure caramelizes some of the kernels. You can add olive oil and your favorite spices before wrapping but it isn't absolutely necessary.
Remove the husks and silk. Wrap each ear in foil with a tablespoon or two of beer. I grill the corn for ten minutes, turn it and continue cooking for another ten minutes. My family loves corn this way.
For those of us without grill access, I'll add that you can use a stovetop cast iron griddle or large cast iron pan, unoiled, and get that beautiful char on the kernels. I'd be interested to try some of the methods above (brining!) but I do know that I did the standard removing all the silk and husks and just heated the corn, pretty hot stove/pan, turning when it browned. The moderate drought in the Northeast means the corn was a little tougher and chewier, but I think the method would work with fresher, juicier corn a whole lot better.
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