I’m certainly no expert on grilling corn, I’m more of a meat guy, however this turned out to be pretty good. In this particular application the corn is husked completely and placed on the grill directly over the coals while being basted with melted butter. The corn caramelizes quickly so it requires vigilance on the part of the grillmeister to avoid overcooking or burning. Between basting and turning it’s five minutes of non-stop activity.
In addition to this method we’ve also grilled corn in the husk. That method takes a bit longer as the husk protects the corn from caramelizing. You can cook the corn on top of the grill or throw the ears right on top of the coals if you’re so inclined. The corn steams inside the husk but it also picks up the smoke flavor from the smoldering husks. I’ve read that some people brine their corn in a sweet brine (salt, sugar, water) to enhance its flavor. I think I will try that next.
We finally tried brining the corn in a salt and sugar brine for several hours and then grilling directly on the coals with husks intact. The result was quite tasty. Only afterward did I think that I should have held out two ears from the brine as a control group to test whether the brine actually contributed to the flavor. The good news is that this gives me an excuse to try it again!
And you need to add cutting off the kernels to add them to eggplant tacos makes for a delicious summer repast. MO, the corn is delicious as a cold lunch as well. But then I'm a corn fan from way back.