Grilling brings out best in Indiana sweet corn
Here’s another good article on grilling corn. This author likes to soak the corn in water first, and grill them in the husk, silk and all.
Soak the corn, still in the husk, in a sink or bucket filled with water for half an hour to an hour. Put ears on a grill over medium heat. Turn a few times until husks start turning black, about half an hour. Remove from grill and pull off the husk and silk, which should come off easily after grilling. Use paper towels, oven mitts or hot pads to protect your hands while removing husks. Dip the ears in butter and enjoy.
The article also has recipes for a spicy, seasoned butter mixture that compliments the corn nicely.
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