1. Soak ears of corn in water for 10 minutes and then put the corn on medium frill in the husk and silk. Turn frequently and grill it in the husk for about 15-20 minutes.
2. Remove from grill and with a sharp knife cut off the bottom, just above the stalk.
3. Using gloves, twist/wring the corn in the husk to release silk.
4. Grab the top of the husk/silks and shake it.
5. Beautiful grilled corn on the cob falls out into your hand clean as a whistle. No shucking
Going to have to try this one sometime.
The thing I like about my method is it's husked, buttered (OK, oiled) and seasoned soon as it comes off the grill. Simply remove foil and eat. I love hearing it fry in the oil. Maybe here in an hour or two when I get around to cooking I will use butter and not olive oil in honor of this thread!
