BBQ Corn

By Guy Perkins, Camp Chef

It is the height of summer and nothing tastes better than fresh corn on the cob. As a kid I liked corn on the cob, but I didn't (and still don't) like the chore of husking it first. Grilling it eliminates that chore and gives the corn a great flavor.

Loosen the husks a bit and soak the corn in water for thirty minutes. I also like to trim the tassels so they don't burn on the grill, but it isn't necessary to remove all the silk. It comes off easily after the corn is cooked. Set the grill on medium heat and place the corn on the grate. Rotate it a quarter turn every few minutes when the husk turns brown. It will take a bit of practice to determine how long to cook the corn on the heat source you are using (gas or briquets), but it could be anywhere from 10 to 20 minutes. The husk holds the moisture that cooks the corn, so it is extremely difficult to burn the corn inside the husk, or to over cook it for that matter.

The husks cool fairly quickly and you can peel them down and wrap with a napkin or tin foil to make a handle. Spread a little butter and your favorite seasoning and you're done. I think that corn just tastes better when it is cooked this way. Give it a try at your next barbecue.