Foodie admission of the week. When I see people shucking their corn into the bins at the grocery store, it takes all that I have in me not to shout at them, "Stop! What are you doing? Don't you know the best way to cook corn requires the husks to still be on?!!". So far I've been restrained. This past grocery trip my 4 year old son was not as restrained. We bumped into an acquaintance who was shucking her corn as we were just bagging our unshucked to go. My 4 year old asked her, "Why are you doing that? We cook ours with the green stuff on." She looked at me in question for confirmation which led to the explanation of BBQ-ing corn. For some reason I just assumed that everyone knows about this, so I never blogged about it. But apparently everyone does not know about this, so here is the brief as I can be explanation.
Put your BBQ heat to med-low. Put the corn (still in the husks) onto the grill. BBQ for 10-15 minutes, turning every so often. The greens will get dark brown and blackened. Then shuck it. You can stop there and eat, or, you can put the shucked, cooked corn back on the BBQ for a little browning of the corn. Both are delicious. Like really fantastically delicious. As in since we discovered this we have never boiled our corn on the cob again, ever! Enjoy.