Braden Family Cookbook

Chuck Braden

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FRESH GRILLED CORN ON THE COB                        Basic

To cook corn in husks, peel them back from the ears but leave them attached at the stem end.  Tear a ½ inch wide strip from one of the husks to use as a tie. 

Remove as much of the silk as possible with your hands and a damp paper towel.  If desired, the corn may be buttered an seasoned to taste at this point. 

Pull the husks back over the kernels; tie at the top with the reserved strip of husk.  Immerse in cold water 30 minutes.  Drain corn; it’s ready to grill, roast or steam.

Grill over hot coals, turning often; cook in a 475-degree oven for 20-25 minutes; or steam on rack for 15 - 18 minutes.  Use knife to remove the kernels.