We had the BEST grilled corn-on-the-cob last night.

[wildeyed]

I used the recipe from the Cook's Illustrated Summer Grilling issue. The trick is to strip the corn of all but innermost layer of husk before you put it on the grill. The kernels will be covered, but visible through the last layer of husk. This allows the corn to steam a little and remain tender, but also pick up a some smoke flavor and grill marks. Grill for about 8-10 minutes over a medium hot fire. The kernels should leave dark out lines on the husks when done.

Mmmmmm, it was good. Sweet hot corn with nice smoky undertone. Must be summer.

[Stinky The Clown]

1. For what its worth, I played with that specific recipe a bit .....

..... and we're gonna talking about splitting hairs here ......

I tried it as described and it was, as you say, wonderful.

I then left a few layers of husk on. Maybe just a tad less than half., but certainly more than the single layer they suggested. I then allowed it go a bit longer. What I got was still wonderfully smokey tasting, but also more char right into the kernals - which is to say the actual kernals were grill marked and golden. I found that the grill marks weer more carmelized and therefor made the flavor even more intense.

Again, this is all in the hair splitting realm.

[wildeyed]

2. I will try half that way next time.

For me hairsplitting is probably not real useful due to my low skill level with the grill. My corn was unevenly cooked, and I even managed to catch one of the ears on fire. The fact that they were edible and even delicious was a thrill for me, the newbie BBQ queen. But I can aspire to better things.

[Stinky The Clown]

3. Catching fire is always a possibility

Happens to our corn adventures all the time. Just move the corn to a cooler spot or off the grill for a second. What's burning is not the corn but the very dried out husk - dried out as a result of giving up all its moisture to steam.

In a word - blow it out and move on. :)

[NMDemDist2]

4. i want to try that do you have to soak the corn first?

or just toss it on there?

[Stinky The Clown]

6. We just toss 'em on the fire

[SoCalDem]

5. I never knew there WAS a recipe

We always removed the silks, soaked the corn in cold salted water for a bit, peeled back the husks to smear some butter on the uncooked kernels, and then pulled the husks back over them..then grilled..

The steam from the wet husks cooked the corn, and when the husks got charred, it gave the corn a yummy smoky flavor..

[Tab]

7. What I've done for years, is...

Shuck the corn (strip off the husks)

Lay out two sheets of aluminum foil

Put an ear of corn down

Put 5 or 6 pats of butter around it.

I've also gotten into salting it a bit

Wrap up the first sheet of foil around the corn, then wrap the other in the opposite direction (this is to keep the butter from leaking to the grill, causing flare-ups.

Grill.

How long you go depends on your taste. I like to do it until the corn turns brown (and almost burns) and caramelizes with the butter, others don't care for that.

But it's easy as hell, and pretty frickin' yum.