GRILLING CORN ON THE COB (FOIL METHOD)

Wash corn.

Rub the ears of corn all over with a stick of butter.

Place corn on a sheet of aluminum foil, season with salt and pepper.

Roll each ear of corn in a sheet of foil, twisting each end closed.

Preheat the grill on high heat.

Place prepared corn on the top shelf.

Close the grill and check in 10 minutes.

When you hear the corn start to sizzle, turn the corn and cook for another 5 minutes (turn them over one time).

Close grill lid.

When the corn makes a sizzling, popping noise (about 15 to 20 minutes), the corn is ready and can be removed from the grill.

Keep the corn wrapped in the foil and it will stay warm for about 20 to 30 minutes, giving you time to prepare the rest of the meal on the grill.

GRILLING CORN ON THE COB IN THE HUSK

Husk the corn by pulling down the leaves in two halves (keeping leaves attached at the bottom).

Remove corn silk.

Soak the ears of corn in water for about an hour.

Place corn cobs directly on the grill, make sure the leaves are covering the corn completely so they protect the corn from direct heat.

The water soak keeps the husks from catching fire as well as steams the corn a bit while it’s cooking.

Cook on medium heat.

After about 7 or 8 minutes, turn the corn over and cook until done.

The outer husks will be burned a bit and the inside corn will be caramelized in places.

taken from www.tipnut.com