Sweet Corn meets the grill.

It has come to my attention that not everyone knows how to grill corn on the cob. Or, for that matter, is even aware that you can grill sweet corn. It really isn't all that surprising, but it does need to be remedied immediately. It is super duper easy and soooooo yummy.

First, remove a few of the outer layers of the husk. This makes me think that Cornhuskers is a very odd name for a sports organization. It doesn't sound very tough, does it? Anyway......after you've removed a few, carefully peel back the rest of the husk, making sure to keep it connected to the bottom of the cob. Then, remove the silk. I have had quite a few discussions lately about the best way to accomplish this, but there really doesn't seem to be a foolproof or easy method. If you have one, please share. Otherwise, just do the best you can.

Once the cob is de-silked (that is definitely a technical term), return the peeled back husks to their original position around the cob.

Some people like to soak the corn in water for an hour or so before grilling. Usually, I don't plan that far ahead, so I just chuck them on the grill as is. It has always seemed to work out just fine. Place the cobs right over some hot coals or flame, and turn about every 8-10 minutes. I have also run across cooks who like to pre-butter and salt inside the husk while the corn is grilling. I've never actually tried this, but I should.

It will take about 1/2 hour to get the cobs cooked all the way through. You can peek inside carefully to see if the kernels are looking done. Once they are off the grill, and have cooled a bit (or with oven mitts on, but that could be tricky), peel back the husk.

If you'd like, snip off a piece of husk and tie it around the others like a ribbon. This looks adorable and gives you a handy holder for eating your corn!