Ok, so maybe you don't need a how-to on grilling corn, but there is a technique involved. Otherwise, you will end up with a fiery mess. I've been wanting to grill corn for quite some time, but was afraid that it would go completely wrong and result in a huge mess. Well, I finally decided to give it a try for the 4th of July and it was honestly the best tasting corn I have ever had. It was so tender, juicy, and sweet. I've had it a few more times since then and I don't think I will ever boil or steam it again.
The first step is selecting a good piece of corn. Choose corn on the cob that has a husk that looks fresh, not dry, and both firm and moist. Look for silk that still has a golden color and is soft.
Next, lay the corn inside of a large Tupperware container or baking dish and fill it with water. The corn should be completely submerged. If the corn wants to float, place a heavy bowl or plate on top to weigh it down. Let the corn soak for several hours; this will keep the corn from burning.
Once the corn has soaked, turn on the grill to medium-high heat. Place the corn directly onto the grill and cook for about 10 minutes, rotating the corn every few minutes.
Carefully peel back the husks and remove the silk, as the corn will be hot.
If you're wanting to add more flavor to your corn, Mexican style corn is the way to go. Click here for the recipe from McCormick's website.