How to Grill Corn

Cut off excess corn silk hanging from the end.

This will help the grilling corn from catching on fire.

Completely submerse all of the corn you will be cooking under water.

Weighing down if necessary. This will provide extra moisture for cooking.

Let the ears of corn soak for at least 15 minutes prior to cooking.

Drain the corn and and shake out any excess water.

While the corn is soaking, heat your grill. If using a charcoal grill, the coals

should now be at the white stage. If using a gas grill, set it to medium high.

Place the corn on the grill and lower the cover.

Turn the corn every 5-8 minutes. The outer ears will eventually appear to be

scorched, and may even catch on fire. The corn on the inside will be steaming from

the water it was soaked in. Cook for about 25 minutes. Make sure you use tongs

or heavy pot holders to remove the ears of corn from the grill. Cool for 5 minutes and

gently peel off the leaves and silk. If the corn gets black from the ashes, while peeling,

rinse quickly under warm running water. Serve with butter, or cut corn off for use in recipes.