Reviewed: Aug. 17, 2010

Great way to cook corn. The soaking in water is important.

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3 users found this review helpful

Reviewer:

Charlee

Home Town: Chicago, Illinois, USA

Reviewed: Aug. 16, 2010

A little more work but worth it :)

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Reviewer:

GurlieGirl86

Reviewed: Aug. 8, 2010

My husband made this today to go along with grilled burgers, and it was simply delish!!!

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Reviewer:

Cheoah

Cooking Level: Intermediate

Home Town: Anchorage, Alaska, USA

Reviewed: Aug. 8, 2010

Simple and delicious. Made it exactly as directed. The best way to cook corn.

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Reviewer:

chicklet

Cooking Level: Intermediate

Living In: Taunton, Massachusetts, USA

Reviewed: Aug. 3, 2010

Simply delicious.

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Reviewer:

Commie

Cooking Level: Intermediate

Home Town: La Jolla, California, USA

Living In: Stateline, Nevada, USA

Reviewed: Aug. 3, 2010

My family loved this. I did use fresh minced garlic. I mixed garlic and butter, and let it sit for an hour to blended flavor.

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Reviewer:

QUEENMNM

Cooking Level: Intermediate

Home Town: Fresno, Ohio, USA

Living In: Warsaw, Ohio, USA

Reviewed: Aug. 2, 2010

good, but no better than boiled corn.

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Reviewer:

FOXHUNTER

Cooking Level: Intermediate

Living In: Cincinnati, Ohio, USA

Reviewed: Jul. 30, 2010

This is a well known recipe for corn and it will give you great results. But to all the people who are cautioning about the necessity of wrapping the foil shiny side in- this is an urban legend. Per Reynolds Aluminum, "It makes little difference which side of the Reynolds Wrap aluminum foil you use--both sides do the same fine job of cooking, freezing, and storing food. There is a slight difference in the reflectivity of the two sides, but it is so slight that laboratory instruments are required to measure it."

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Reviewer:

Memphis Dad

Cooking Level: Intermediate

Home Town: Memphis, Tennessee, USA

Reviewed: Jul. 29, 2010

I never husk, nor remove any silks. Just fill the sink with cold water - add corn & weight down with a plate. By the time everything else is prepped for the grill, the corn is ready as well. After about 25 min., turning whenever I think of it - I remove from grill and yank on any silks that didn't burn away. I agree they will stay nice and hot for a good 30 min. - and when I turn down the husks, I leave them on for our 'handle.' Kids especially seem to think that's cool. (Just knock off any blackened husks, and it's relatively mess free!) I have melted butter w/brush, S & P, and cayanne or any other seasoning desired, with other condiments I need for remainder of meal. Beats boiled corn hands down!!

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Reviewer:

paurae

Reviewed: Jul. 20, 2010

I cooked exactly to recipe - Delicious! My 13 year old said it was the best corn ever and is now her fave food - she ate 2+ and would have eaten more but I only made 5!

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1 user found this review helpful