I never boil corn for more than five minutes. Hell, if it's good sweet corn I can eat it raw, and actually serve it that way a lot in salsas. As my Grandma said "more than five minutes cooks all the good out of it". As far as grilling, the guys that posted above have it nailed.

Mike

Get the husks and silks off and then put it in a steamer - much better flavor and more consistent cooking that way. (Sorry - I always seem to be swimming upstream.)

You all can keep your grilled corn, I want mine boiled and with lotsa butter. A contractor that does work for me also has a corn truck for the local fairs, I guess he is about one step above a carnie. Anyways, he swears the only way to eat sweetcorn is to wipe it down with mayonaise, drizzle with lemon juice, and shake on seasoned salt. I told him he was crazy and put the butter on mine.

Here's an eye opener for you, take your corn on the cob, but cut it off with a knife on your plate. One 'small' ear sure makes a pile of corn. No wonder I'm half sick after eating 6 or 7 ears. We always raised close to an acre of corn when I was a kid, all the families came in, picked, shucked, boiled, cooled, cut off the cob and froze in a saltwater/sugar solution. Good all year round.

Boile dmine tonight. My little Weber Smoky Joe would barely accomodate the rib steaks I had on there.

exactly---in fact the best corn is cut from the cob before cooking-----saute in a skillet for 5 minutes and just plate. the sugars released explode. try it!!! mix it in with something if needed for kids.

We usually shuck our corn before grilling. Sometimes we wrap loosely with foil and butter, and then at other times lightly rubbed with olive oil, placed directly on the grill until a small amount of browning.

I have a friend that raises sweet corn. They pick it, pull back the husks on the very end, and remove the silk/worms. They replace the husks and place the ears loosely in the freezer. When they want roasting ears in the winter, they take out a few ears and cook in the micro on high in the husks until they smell it cooking. It's outstanding. Good luck.

They don't blanch first? That's an interesting approach. Will try this summer. Thanks for the tip.