Grilled Corn on the Cob

A summer ritual

Yield:
1 cob per person
Category:
Vegetables
Cuisine:
Canadian

INGREDIENTS:

  • Corn
  • Butter

DIRECTIONS:

  1. As with any vegetable cooked on the grill, you should start by soaking corn on the cob in cold water. This will add extra moisture to the corn and soften the husks to make them easier to work with. Allow these fresh cobs of corn soak in cold water for at least 30 minutes.
  2. Fresh corn on the cob is lined with corn silk. These are the long, thin, unappetizing strands of silky threads running between the protective husks and the delicious kernels. Remove the ears of corn from the water and take off three or four outer layers of the husk. A few layers should remain to protect the corn as it cooks, but not all of it is needed. Save detached husk leaves for later tying.
  3. Now gently pull down the remaining husks to expose the corn and the silk. Remove as much of the silk as is possible. Don't worry if a little still remains, since the rest of the silk will be removed after the husks are grilled.
  4. With the corn exposed from the husk, this is a good time to add e

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