Wednesday, July 18, 2012
When I cook corn on the cob, I try to "process" it as little as possible to preserve all that sweetness. First of all, you should prepare it as soon as possible from when it was picked. It will be sweeter tasting. If this is not possible, put it in the fridge until ready to prepare. I soak mine in cold water, husk and all, for at least an hour. I then put it on the grill (medium heat) for about 20 minutes, turning over once. I then shuck it using a tea towel so I do not burn my hands.....they come right off.