I have a large family and oftentimes find it easier (and more convenient) to cook everything outside on the grill. My tip is the easiest and most convenient I have ever done:
When picking out your fresh corn on the cob, choose pods that are still green and not drying out. The silks can be a little brown but only on the very ends. Pull back just enough husk to take a look at the top of the corn, you don't want any bug infestations. Whether at the local farmers market or your grocery store, try to pick pods that have an inch or 2 of the stalk left on them.
Soak fresh corn on the cob in a sink full of cold water for at least 30 minutes. Pull the husks down but not all of the way or you might lose your husks completely. Clean the corn silk from the ears of corn by first removing the long strands and then wring the corn between your hands to remove any excess corn silk. Don't worry, if you can't get it all off its not going to hurt you when you eat it. Do not pull the corn husks off because its going to act like foil. Return to water after de-silking to keep the husks pliable.
Next, pull up one side of the corn husks (such as in the back or the front), and pour melted margarine through the gap left in the corn husks. Add a shake or 2 of salt and pull the remaining corn husks up to cover the rest of the corn. Take a strip of corn husk to tie around the upper part of the corn where the silks used to hang out. Also tie a piece of the corn husk around the middle of the corn.
Cook on the upper rack of your grill or the coolest part of the lower rack. Turn twice about every five minutes. This will make it retain the sweetness and freshness of the corn and it will seem like the corn will pop in your mouth with every bite!
When my children were young I would remove the husks for them, but now since they are all grown they do this process themselves and for their children. To remove the corn husks simply undo the corn husk strips and wait for 5 minutes (if you can stand to wait that long) before removing the husks.
To remove the husks, use a sharp knife to cut thru the corn stalk up close to the cob. If any husks remain just stick your fork in it and pull off the remaining husks. If more butter or salt is needed then that can be added at the table, it isn't usually necessary though. If I cooked extra corn on the cob I leave the husks on to keep the corn warm.
By Juanita from Enid, OK
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