The barbecue is our favourite way to cook corn on the cob!
There are a couple of ways to do corn on the barbecue. One is to peel back husks from corn cobs without detaching from cobs; remove silks. Rewrap cobs with husks; soak in water for at least 20 minutes or for up to 1 hour. Drain and pat dry. Or the incredibly lazy way that works well and was taught to us by our Michelin Star chef friend, is to trim off the silks at the top and remove any loose leaves. When they showed us how they cook theirs we were surprised but the corn stays very moist and there’s no soaking involved.
Place the corn cobs on a greased grill over medium-high heat; cover and cook, turning often, for about 15 minutes or until browned all over on the outside and corn is tender inside.
Peel the husks and silks and discard, slather on the butter and salt, if you are so inclined, and have a corn feast!
Helpful link to Butters for corn on the cob.
