One of the greatest treats of summertime is shucking fresh ears of corn and preparing the cobs to be eaten. Most often, this happens by boiling them in a pot on the stove, but grilling is another option. Since so much cooking during the summer months is done outside on the grill, why not prepare corn in that way too? It’s a tasty variation that may both surprise and delight your dinner guests. There are two primary methods of grilling corn: in aluminum foil and in the husks. Here are instructions for both.
In order to grill corn in aluminum foil, you first need to husk the corn as you normally would, removing all of the outer coverings, including the silk attached to the corn. Some people prefer to immediately wrap this corn in aluminum foil. Place each corn cob diagonally across a square section of foil and roll it around the corn after adding in some spices, such as garlic, nutmeg and salt, to enhance the flavor. Others recommend soaking the corn for about 20 minutes in a pot of cold water, making certain that they are completely immersed. When you take them out of the water, shake them around a bit to get rid of any extra water.