New & Improved Roasted Corn Recipe - MetroFamily Magazine
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New & Improved Roasted Corn Recipe

by Stephanie Clinton

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​A couple weeks ago I posted an easy roasted corn method. Easy because you don't have to mess with removing the silk but not the husk. Easy because you smear each ear with the golden goodness of butter and then wrap in foil and let them cook on the grill. I love that method. However, I also love this method. If you really want to feel like you're at the fair and the aroma of roasted corn is a sweet perfume to your nose, then try this.

1.  Peel back the husk but do not remove it. Remove as much silk as you can. Smear corn with butter and sprinkle with salt.

2.  Lay husk back on corn, returning it to the original position. Make sure the corn kernels are not exposed. Secure the husk with kitchen twine.  

3.  Submerge corn in cold water for 15-20 minutes. Fill the sink with about 5 inches of water, put the corn in the water then placed a skillet on top to keep them submerged. 

4.  Heat grill to 450-500 degrees. Place wet corn on grill. Cover and cook for 15 minutes. Turn once and cook 15 more minutes.

5.  Remove husk (you may have to use a oven mitt) and enjoy.  

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