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Basic Grilled Corn on the Cob
Overall user rating: 
2 visitors have rated this recipe.
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Anonymous
on 05/29/2007 05:28 PM
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chowderboy
from Wisconsin
on 06/10/2004 05:49 PM
Your pointer about selecting fresh, moist ears is great. We buy them ropadside from the farmer here in WI. Cooking: I suggest soaking entire ear in salted water and cooking them over hot coals(without removing husk or silk) until tender. the leaves will slightly char and the corn will be deliciously steamed. Wear your garden gloves (wash them!)and peel back the outer leaves,removing silk too brush liberally with butter, use the leaves as your "handle" (we eat outside for this one!)
