I'm going to show you how to grill corn with out any of that soaking or tin foil nonsense. I guarantee it'll be the best corn you've ever had. Let's get started.
When selecting corn, the husks should be bright green and the silk golden brown and slightly sticky. Take a peek at the kernels, they should be medium sized and plump. No shriviling allowed.
The first thing you want to do is shuck the corn. Remove all of the husk and as much silk as you can. Leave any remaining stalk on the ear, it makes a nice handle.
Next, you will need a brush and some olive oil. Salt and pepper are optional, but highly recommended, I prefer kosher salt and freshly cracked pepper. You can use what ever seasoning you like for your corn.
Preheat the grill to med to med-high. Gas or charcoal is fine. If you use charcoal do us all a favor and lose the starter fluid, use a chimney starter instead.
Brush the cobs with olive oil and place directly on the grill grate. Lightly season with salt and pepper or your favorite seasonings.
Turn the corn every 2-4 minutes, season lightly after doing so.
The corn should take approximately 15-20 minutes and be lightly browned.
You may add butter if you wish, but since it's already seasoned there really is nothing left to do but enjoy.
Mmmmm...delicious. Every kernel pops in your mouth.
