Soak ears of corn in their husks for 30 to 60 minutes before grilling. This prevents excessive charring before the kernels become tender, and keeps them moister and plumper. At the end of the barbecue time, I often pull the husks back and let them hang outside the grates, so that they can be used as handy handles once the corn is ready to consume. Recipe to try: Corn on the Cob #4 (Grilled). Ways to cook corn, pg. 251 in 12,167 Kitchen and Cooking Secrets.
12,167 Kitchen and Cooking Secrets
In thousands of entries on every aspect of cooking and baking, Susan Sampson provides expert information that is indispensable in any kitchen, including: keeping produce safe from spoilage, protecting equipment from nasty bacteria, shortcuts, embellishments, restaurant tricks, presentation tips, party planning and recipe development.
Whether just browsing or desperately trying to solve a vexing emergency, every home cook will treasure this book.
Susan Sampson (a.k.a. The Fare Lady) is an award-winning food writer and recipe developer who lives in Toronto.