Corn on the Cob with Husks
Corn cooked in its own husk needs no foil and almost no effort. The husk is soaked in cold water first, which keeps it from catching fire and lets the kernels steam gently inside while the outside chars over the grill or open flame. You remove the silk beforehand, so there is nothing to pick off at the table. Finish with butter and salt, or eat it plain.
Instructions
Peel the husk back from each ear without tearing it off at the base, then pull away all of the silk.
Pull the husk back over the kernels so the ear is covered again. Put the ears in a container of cold water and let them soak for half an hour.
Set the ears on a grill, or on a rack above an open fire.
Cook for about 15 minutes, turning the ears now and then so they cook evenly. Serve with butter and salt if you like. Each ear serves one person.
Make it personal.
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