- Pull the husks back from the corn, but leave them attached at the stem.
- Remove and discard the silks.
- Pull the husks back up around the corn.
- Soak the ears in a roasting pan or large bowl full of water for 15 minutes. (The water will prevent the husks from burning.
- Grill the corn over medium heat, turning often, until the kernels are tender and the husks are lightly charred, 8 to 10 minutes.
Grilled corn is delicious served with flavoured or
“compound” butters. Start with the best unsalted butter you can find, add ingredients like chili & lime with fleur de sel, lemon & fresh rosemary with black pepper, sun dried tomato & smoked sea salt. The combinations are endless & are a great way to add some incredible flavour to your corn and other dishes! They also freeze really well if you happen not to use the whole batch at once. Happy Grilling! #eatlocal #shoplocal
