the next time you have corn on the cob, try preparing it this way...on the grill, in its husks. it is so good. i must admit, i can't take credit for this, my dad made these. he has always been fantastic on the grill. he removed all of the silks and then recovered the ears with the husks still in tact, and soaked them in cold water for about 1 hour. this insures the husks from burning when they are over direct heat. after he removed the corn from the water, he patted them dry, sprinkled the kernels with a little salt and pepper, and chipotle chili powder. no butter required. light the grill, pop open a cold beer and turn the corn every 4-5 minutes, achieving a nice golden color. it should take about 15-20 minutes for the corn to cook. by the way, here's just a little tid-bit about corn: don't husk your corn until it's time to cook it. that means, don't husk your corn at the grocery store. the husks protect the ears of corn within, keeping them fresh and moist. also, if you are not going to eat the corn the day you buy it (which you should), wrap the unhusked ears in a damp paper towel and keep in a plastic bag in the produce bin for no more than 3 days. got it?
