Reviewed: Nov. 23, 2009

This is a great recipe and works perfectly for my family and I. They all love it. To make things easier, for the butter part, I use "I Can't Believe It Isn't Butter" spray, makes the application easier and better coverage of the entire ear of corn. I always peel the husk down to the bottom to make sure the entire ear can be covered with butter, and then wrap it tightly in the foil. If wrapped correctly, nothing burns and the husk will stay in place. I also leave the salt and pepper off until the end for people who may want more/less than I make it with.

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erica203

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Reviewed: Nov. 11, 2009

super easy and successful

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nickandlo

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Reviewed: Nov. 4, 2009

Taste great! I use Old Bay Seasoning instead of salt & pepper though.

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Bailey Grace's Nanna

Cooking Level: Expert

Home Town: Imperial Beach, California, USA

Living In: Statesville, North Carolina, USA

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Reviewed: Oct. 21, 2009

absolutely fool proof!

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Biker Chick

Cooking Level: Expert

Home Town: Elmont, New York, USA

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Reviewed: Oct. 17, 2009

Thanks for putting this up for us new cookers!

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Jennifer

Cooking Level: Beginning

Home Town: Fort Myers, Florida, USA

Living In: Thomasville, Georgia, USA

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Reviewed: Sep. 13, 2009

Great! I husked the corn at the store when I bought it (since it's such a messy process) but I spread each ear with a butter-spread and salted each one, and then wrapped in foil and grilled. YUM! We all agreed it's the best we've had corn ever!

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TENSMOM

Cooking Level: Intermediate

Home Town: Madison, Wisconsin, USA

Living In: Scottsdale, Arizona, USA

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Reviewed: Sep. 13, 2009

Followed other reviews and soaked in water for 30 minutes prior to putting on the grill.

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valerie

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Reviewed: Sep. 10, 2009

So sweet and juicy!

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TORANORANEKO

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Reviewed: Sep. 7, 2009

I've been doing something similar to this for years, but with a bit of a different approach. I freeze the corn (with the husks still intact) all night. The next day, I soak them in water for about 30 minutes. Then I pull back the husks to peel all of the silk off. Freezing the corn makes it really easy to do this. I lightly butter the cobs and replace the husks the way they were. Then I broil them on the BBQ for 30 minutes, turning the cobs often so that they don't burn. Delicious!

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Viki

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Reviewed: Sep. 7, 2009

For people who haven't experienced grilled corn on the cob, you can throw corn on the grill after doing nothing. I cut the straggly silks off neatly so they don't flame up but IMHO once you open up the husk it's impossible to seal it back and you then have to treat it in some way by soaking or wrapping. Plain grilled corn on the cob is sweeter due to carmelization and concentration of the sugars. To us the whole idea of grilling the corn is to have a different flavor than boiled and we love the sweet browned flavor. Leaving the husk sealed allows the steam to form and the silks hold enough natural moisture to steam and protect the corn from burning. I've found that a lot of people think that you have to open up and treat the corn somehow or it won't turn out well, but you can do nothing and the corn will be delicious.

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Lyyle

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Reviewed: Sep. 1, 2009

I used my last Sweet White corn from my garden. Absolutely fantastic.

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JOSEPHINE aka SPITFIRE FOODIE

Living In: Kingwood, West Virginia, USA

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Reviewed: Aug. 26, 2009

So yummy!! Be sure to use the foil... I skipped it the first time and did the soaking method, but my corn caught on fire! With the foil it is perfect.

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MIScrapMom

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Reviewed: Aug. 25, 2009

My corn was already husked when I bought it so I placed it right on the greased (with PAM spray) grill and in 15 minutes it was done. Turn frequently and keep the heat on the lower side so it does not burn. The corn had char marks which was yummy and still juicy even without the foil or husk.

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Jenny1212

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Reviewed: Aug. 13, 2009

Did this yesterday on a charcoal grill, and it came out awesome!!

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Tinnemaha

Cooking Level: Intermediate

Home Town: Thousand Oaks, California, USA

Living In: Ridgecrest, California, USA

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Reviewed: Aug. 12, 2009

Really good!!! I left the butter, salt & Pepper for tableside. My corn was so good I didn't even use any. This is the way to make corn, thanks for sharing the recipe!!

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roon

Cooking Level: Intermediate

Living In: Lehigh Valley, Pennsylvania, USA

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Reviewed: Aug. 4, 2009

This was so easy and came out great. I added 2 Tbls of butter.

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JONTX11

Living In: Austin, Texas, USA

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Reviewed: Aug. 3, 2009

Yum! I bought corn without the husks on so I just wrapped the corn in foil. Will do it again.

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christophersmom

Cooking Level: Intermediate

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Reviewed: Jul. 31, 2009

This is the best way to grill corn. Soak in cold water for a couple of hrs. but don't husk the corn. Leave everything in-tacked. Place on high heated oiled grill for approx. 40 min. All the silk & husks will come off easy. Save the butter, salt & pepper till your ready to eat. Was very moist, tender & loads of flavor. Yummy!!

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CLAMRAKER

Cooking Level: Intermediate

Home Town: Hatfield, Pennsylvania, USA

Living In: Yuma, Arizona, USA

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Reviewed: Jul. 27, 2009

This was to die for! I just wrapped up the cob (husk and silk and all) in foil (shiny side in) and grilled on high heat for about 20 min. I rotated the corn and changed grill position every 5 minutes. So delicious!!

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GSLmom

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Reviewed: Jul. 12, 2009

Simple and delicious. I didn't bother removing the silk prior to grilling, as once it's cooked the silk slides right off. I usually soak my corn for several hours and throw it directly on the grill, but the aluminum foil makes this perfect for a last-minute addition to the meal. Thanks! :)

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