If corn-on-the-cob was ever in season during the winter, I’d be standing outside cooking it on the grill, despite the snow. It’s that good. It is very easy to grill corn-on-the-cob. Once you’ve tried this recipe, you will never want to boil corn again.
Peel the outer husks of the corn, leaving the tight layers on the cob. Cut off the top so no silk is showing.
If you like salty corn, fill the sink or a pot with cold water and add salt. If you like extra sweet corn, add sugar instead. Place the cobs in the water and soak for at least a half an hour.
Heat the grill on medium-high. When you pull the cobs out of the water, allow some of the water to drain from inside the husks, but don’t drain completely.
Place the cobs on the grill and keep the lid closed as much as possible. Rotate the cobs often.
The outer layer of the corn will begin to turn black, about 20 minutes, and the corn is done.
If planning on using the grill for other items, grill the corn first because the husks will keep the corn hot for at least 20 minutes before peeling.
Grilling corn-on-the-cob is the tastiest way to enjoy it all season long.