Reviewed: May 14, 2011

I had several ears of corn so I did it both this way AND the way the other comments suggest with leaving the husks on. I soaked all corn, husked half and wrapped in foil with butter, and the other half I just placed directly on the charcoal grill. Aside from the mess of husking the super hot flaky husks, no one could actually taste a difference. I would suggest to do which ever method sounds easiest to you. p.s. if you change the ENTIRE recipe, why rate this one? That's like me rating this one but discussing how I make fried rice...

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55 users found this review helpful

Reviewer:

erikausaf

Reviewed: May 8, 2011

So good! I will never put my corn in the microwave again!!!

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2 users found this review helpful

Reviewer:

Crofton Cook

Reviewed: May 4, 2011

The very first review is right on the button on this one. In fact the silk comes off easier after it is cooked. We use the husk as a handle for eating. Nothing better than charcoaled corn on the cob with butter and a bit of salt. Yum yum.

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7 users found this review helpful

Reviewer:

*Sherri*

Cooking Level: Intermediate

Living In: Winter Springs, Florida, USA

Reviewed: Feb. 10, 2011

i always make corn like this during the summer. the options are so endless. somedays i'll add garlic and oregano to the buttered ears.. other days i'll add some cajun seasoning. its really good to also remove the corn after its done, putting it in a bowl and adding a tad more butter. the kids love it either way! i'd say we eat it a couple times at least!

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9 users found this review helpful

Reviewer:

la belle vie

Cooking Level: Intermediate

Living In: Buffalo, New York, USA

Reviewed: Feb. 7, 2011

Definitely soak the corn ears before grilling them!

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3 users found this review helpful

Reviewer:

Erin

Cooking Level: Intermediate

Home Town: Canton, Ohio, USA

Living In: Columbus, Ohio, USA

Reviewed: Feb. 6, 2011

Was OK. Thought the corn was a little bland and spots burned.

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3 users found this review helpful

Reviewer:

keaki13

Reviewed: Dec. 25, 2010

One of my mom's secrets to sweet corn is add sugar to the water. Very good, but I don't remove the silk. Soak in ice water for an hour.

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4 users found this review helpful

Reviewer:

SunCoaster

Cooking Level: Intermediate

Home Town: Cape Coral, Florida, USA

Reviewed: Oct. 8, 2010

This was very good. I used a Morton brand seasoning blend, Nature's Seasons, instead of salt & pepper. I have never grilled corn before, and now I will never make it any other way! I plan to check out some other grilled corn recipes, but I would do this one again. Thank you!

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Reviewer:

Christine

Reviewed: Sep. 20, 2010

My family and I love grilled corn in the summer. We however do it a little differently. After soaking the corn and removing the silk, we peel the husks down but do not detatch them from the ear. Then we slather each ear of corn with butter, sea salt, and fresh squeezedliene juice from 1/2 lime. Then the husks are pulled back over the corn & grilled directly on the grill. When they are done, just peel back the husks and hold the stalk to eat. Delicious!

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7 users found this review helpful