Barbecued Corn on the Cob

        Barbecued Corn on the Cob

4 ears fresh corn, husks and silk intact
2 gallons salted water

    If the corn is more than 2 hours from the stalk, soak it in salted water for 10 to 20 minutes before placing it on your outdoor grill.
    About 20 minutes before your meal is ready to be served, place the ears of corn on the grill, rotating them frequently.  The husks will get slightly charred.
    Corn is done when the kernels emit water when pierced with the point of a sharp knife or a fork, in about 15 to 20 minutes.  Husk corn (be careful, it’s still hot!) and serve immediately. 
    Note:  If corn “fresh off the stalk” is not available, the flavor of “tired” corn can be freshened by cooking the husked corn in a solution of 2 T. sugar, ½ tsp. salt and ¼ cup dried milk to each cup of water.  Drain the corn well before serving.

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