A great way to impart extra smoky flavor into corn without burning the kernels is to leave nature’s protective layer on while cooking.  This steams/smokes the corn on the grill.

Peel back corn husks carefully, without breaking off, and discard silks. In large bowls cover corn with cold water and soak 10 minutes.  Drain corn on a rack.  Place tabs of butter and seasoning all over corn.  Fold husks back into place and tie ends together with strips of outer husk or kitchen string. Grill on a rack set 5 to 6 inches over glowing coals*, turning occasionally, 15-20 minutes.

*If you have problems with grill flare-ups, keep a spray bottle of water on hand.

Tags: Corn, Grilling corn, Helpful Hints, Smoky Corn

This entry was posted on Wednesday, August 20th, 2008 at 1:11 pm and is filed under Tips and Tricks. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.