6 ears of corn in husks
Salt and Pepper to taste
Butter or extra virgin olive oil to taste
Preheat grill to 350 degrees Fahrenheit.
Optional: Before submerging the corn, season the water with your favorite spices, including garlic, parsley, oregano, etc.
Remove the first layer of outer husk, leaving fresh layers of husk on the corn.
Submerge the corn in a large pot of cold water for one hour. Make sure the corn absorbs enough water so that it sinks to the bottom of the pot. Turn the corn every 15 minutes to make sure corn is absorbing water evenly.
Place the corn on the grill and turn every 10 minutes until the corn is ready using the fork test. Corn kernels are soft when cooked. Typical cooking time is approximately 30 minutes.
Remove from the grill. Remove husks and silk from the corn.
Season and serve.
Note: You can also bbq corn by removing the husk and silk, and wrapping it in aluminum foil. Grilling in the husks makes the presentation of corn beautiful. Either way, grilled corn tastes great and is good for you!
*Recipe and image courtesy of Charis Freiman-Mendel, author of Cook Your Way Through The S.A.T. Visit SATGourmet.com.*