GRILLED CORN

Corn on the cob with husks

Strip outer husks, peel back remaining husks and remove silk. Place husks back over kernels and secure with twine or thin strips of husk. Grill corn on an oiled grid over medium heat for 10-15 minutes. Turn every 5 minutes. Remove husks; butter ears and season with salt and pepper, or brush with mayonnaise and top with cayenne or lemon pepper.

OR

Another method is to soak the corn with the husks on in water about 30 minutes to an hour and cook on grill about 30 minutes, turning it occasionally. The husks and silk will easily fall off after cooking.

OR

Corn on the cob, husked and silked
Butter, softened
Fresh rosemary, diced
Season salt

Mix the butter, rosemary and season salt together and spread over ears of corn. Wrap all the ears together in extra heavy duty foil leaving enough room for a “tent” to steam the corn inside. Be sure edges are sealed so butter doesn’t leak out. Put on grill at medium heat (about 400 degrees) and cook it about 40 minutes, turning over once.