Grilled corn is an easy addition to your summer barbecue. There's just something so right about getting locally grown corn from a farmer's market during summer and cooking it up on the grill. I like to make several corn ears and have plenty for leftovers. You can also use the grilled corn in other recipes such as corn salsa with lime. It will add a nice smoky flavor to the dish.
Grilled Corn on the Cob
Ears of corn (as many as you want to make)
Chili powder or paprika
Peel back the corn husks, leaving them attached at the base of the ear. (same as pic above) Remove and discard the silk. Pull the husks back over the corn. Place the ears in a large bowl or pot. Cover with cold water and let soak for 10 minutes.
Preheat grill to high; lightly oil the grates. Drain the corn. Arrange the ears of corn on the grill. Cover and cook, turning occasionally, using tongs, until the husks are charred and the corn is tender, 15 to 20 minutes. Remove ears of corn from the grill. Holding the bottom of each hot ear with a towel, peel back the husks and with a knife, coat the kernels with butter. Season with salt, pepper and chili powder or paprika. Serve immediately.
Directions from Great Food Fast.