It is a popular misconception that corn must be soaked in water or wrapped in tin foil before being cooked on the grill. Bollocks.
- 6 ears of corn, unhusked
- Peel off the excess huskage (leaving the cob with 2 or 3 layers of husk still intact) and yank off the silk.
- Place the corn on the hottest part of the grill and turn 1/4 rotation every 2 to 3 minutes as the husk starts to blacken.
- When the entire husk begins to resemble blackened carbon, remove from grill. Peel away blackened husk and serve.
F.Y.I. the heat of the grill causes the natural sugars in the corn to caramelize and some of the kernels to turn brown (the same effect that sweetens the yams). The more browning, the sweeter the corn.