Grilled Corn on the Cob

As most street vendors in central america can prove to you, most of this recipe is unnecessary. Shuck the corn (no need to worry about the silks, they'll burn off), and put the raw corn directly on the grill at low to medium heat. As the corns starts to color, rotate.

Cover in lime juice, then salt. Sheer perfection, no fat, one step.

When we can't grill we make the wonderful corn we're getting now in the microwave (I know, I know!). We soak it with the husks on for about ten minutes and then zap it for 4 and it always comes out perfectly done. Trust me.

Just curious....all those who are crituqued this recipe, did you try making the recipe or are your comments made without having done that? I for one did make it and found it delicious. In my way of thinking, as the old adage goes 'there is more than one way to skin a cat' and I am always open to broadening my skills in preparation of different foods.

Best yet. Shuck corn, brush with small amount of olive oil, sprinkle with salt and pepper and wrap individually in foil, twisting ends to close. Place on grill racks, turning occasionally. Ready in 10-15 minutes. Delicious and no mess!

Seriously? Put 1, 2, or 3 unshucked ears in the microwave for 2 or 3 minutes. Using your hand and a paper towel, slide the husk and silk off. Comes off like a silk nightgown on a hot night. Minnesota corn, and we ought to know.

I'm 75 and have grilled corn every way imaginable - always taking way too much prep time. Then, last year, in a pinch, I simply shucked them and threw them on a blazing grill. Perfection. Minimalism eats corn on the cob.

In the heat of summer, do you really want to boil water on the stove, boil the corn, then grill it? Way too fussy and it was no better than just grilling it, as many others have suggested. We pull back the husks, remove most of the silk, rub butter all over, then pull the husks back up. Sometimes we soak, sometimes not. Sometimes just throw the stripped cobs right on the grill. If the corn is good, it's really hard to screw it up. And who needs an extra pot to clean up?

There is no just picked corn available where I live. Milk works very well to get it back to that lovely sweetness.

Grill the corn over the coals or on the other side?

I remove husks and silks, rinse the ears with water, dry them off or let drain, then brush ears with garlic-infused olive oil or plain olive oil. Put them directly on the grill until kernels are lightly singed, turning them as needed.

I grilled corn all summer using a very simple method: trim off any loose stuff from the top (to prevent burning) and tidy up the bottom (just because). Put the whole thing--husks, silks, and all--onto a medium grill as suggested in the recipe. Cook for about 30 minutes. (You won't overcook it: the husks protect it and add flavor.) I find it much easier to remove the silk when it's cooked, though the hot ears can be tricky to handle. Corn cooked in the husk tastes better, in my view.

Why bother with the extra pot? Simply soak ears (do not remove husk) for about 30 min,then place directly over hot grill surface. Rotate about a quarter turn every 2-4 min. Husks will flame a bit. Place on platter, run under cold water as you remove husk.

If you are cooking this anywhere near the seashore, soak the unhusked corn in a bucket of seawater for an hour. Then roast, without the prior blanching. Seawater provides the salt and a wonderful taste.

I too often wonder about the people who critique a recipe especially when they made so many alterations their finished product barely resembles the recipes. That said, I would never blanch corn in milk prior to cooking but that is because I am lucky enough to live in a region where I have easy access to freshly picked corn. But I can understand that this step would be necessary for those not lucky enough to live near farms growing a wide variety of corn

A small amount of milk. A whole cup makes no difference. If the corn is at the end of its season then a good tablespoon of sugar brightens it up to peak.