Reviewed: May 17, 2012

Very good! You can also scale this down on salt and sugar and boil your corn on the stove. The grill always gives an extra flavor.

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Reviewer:

Perri Pender

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Cooking Level: Expert

Home Town: Springfield, Missouri, USA

Living In: Kansas City, Missouri, USA

Reviewed: Apr. 15, 2012

I love the sugar/salt soak. My family and I have always left husk on in the soak and cook. Seems to work best that way. But anytime you grill corn it is a treat...

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Reviewer:

Ron L

Reviewed: Sep. 28, 2011

Fantastic! I only soaked the corn for an hour but the brine really did add flavor. Next time I will leave it in longer. Added Old Bay to the butter/salt/pepper and I HIGHLY recommend this, it gives the corn a subtle something extra. Took this to a group function and it was a hit with all of the teenagers and their families. Will definitely make again!

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Reviewer:

Veggiemom

Reviewed: Aug. 27, 2011

I soaked the ears of corn 30 minutes, using Splenda rather than sugar, and then microwaved the corn following the recipe from "Microwave Corn on the Cob" on this site. It was the best corn I have ever eaten - very juicy, slightly sweet, and tasty! Will definitely make it this way from now on!

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Reviewer:

raurecipes

Cooking Level: Intermediate

Reviewed: Jul. 25, 2011

I was looking for a grill recipe for corn on the cob we had purchased at the store, as I was having a small party and wanted to grill anything I could (never waste charcoal!). This went over WAY too well; I cooked over twelve pieces and only got to eat one myself! The kids loved it, as did the parents (haha!). I definitly use this everytime I need to grill out now; I also use it as a boil on the stove when the weather turns bad, I just start the burner while it's soaking, and they tasted good that way too!

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Reviewer:

Mhend

Cooking Level: Intermediate

Home Town: Syracuse, New York, USA

Living In: Logan, Utah, USA

Reviewed: May 25, 2011

This is how we do corn on the cob when in season here in FL. But never added sugar...guess we have sweet enough corn here and don't remove the silk, it comes off easier when you pull back the hot husk and gives flavor. Slap on your butter and your good, have a corn dish as to catch all the butter and roll your corn in it. I do sprinkle a bit of salt...shame on me.

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Reviewer:

*Sherri*

Cooking Level: Intermediate

Home Town: Moreno Valley, California, USA

Living In: Orlando, Florida, USA

Reviewed: Jan. 1, 2011

Great idea to make corn less dry

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Reviewer:

bakermama

Reviewed: Aug. 23, 2010

We don't have boiled corn ever anymore. This is so tasty! we probably grill it alittle more (ok it gets pretty dark :) I can see where it would be over sweet if it isn't grilled for a while but once it hits a certain doneness the flavors enhance the corn. Yum!

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Reviewer:

Nancy

Cooking Level: Intermediate

Home Town: Carlstadt, New Jersey, USA

Living In: Cape Cod, Massachusetts, USA

Reviewed: Aug. 1, 2010

Unfortunately, this recipe made our corn way too sweet. It took away from the natural flavor of the corn. It wasn't any juicer than when I regularly grill corn.

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