When I was sixteen, I beat the Devil in a game of mancala, winning from him his eternal soul. I kept it on my dresser, not knowing what else to do with it. Well, sometimes I used it's glow as a nightlight. On my twenty-first birthday, I was confronted by a representative of Heaven. The agent demanded I surrender Lucifer's soul, which I refused outright. After negotiations, I traded it for the ideal method of grilling corn on the cob, which I will now share with you.
Soak the corn, husks still on, in a pot of water. If you can't submerge them completely, make sure the tassle side is down. Let them soak for 15 to 20 minutes.
While you're waiting, get the grill hot. You'll have to start sooner than this if you're using a charcoal grill, but if you're using a gas grill, just crank it to medium-high.
Once the corn is soaked, throw it on the grill, turning occasionally.
Keep them on, turning occasionally, for about half an hour. The husks will burn, but don't worry. The water will steam the corn inside the husk perfectly.
For best results, buy your corn from a man selling it along the side of the road from back of a pickup truck.
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