If you want the best tasting corn and literally just want to throw it on the BBQ this is the recipe for you. Soaking the husked corn in water before grilling steams the corn in its husk creating corn that is extra corny.
Zero Waste Tips: When buying husked corn, look for firmly wrapped, and even slightly damp ears. Avoid peeling back the husks, since the kernals are prone to drying out. Store unhusked corn loose in your fridge. Corn is best eaten within 2 days but can last in fridge up to 5-7 days. Cooked corn is good for up to 5-7 days as well, in sealed container. I like to use up leftover corn in a salad, soup, or fried rice.
BBQ Corn in the Husk
- corn cobs in the husk
- butter to taste
- salt and pepper to taste
- Soak husked corn in water for 30 minutes, making sure they are completely covered with water, weigh down with plate.
- Preheat BBQ to medium high, about 375°F.
- Remove corn from the water, shaking off all excess water. Place directly on grill, turning occasionally, until outside layers of husk are charred and corn is steamed through. Check if ready by pulling down a little of the husk. Corn will take about 10 minutes.
- Serve in the husk, peel at the table and glaze with butter and season with salt and pepper to taste.