When friends ask about my favorite foods, my answer changes with the season. During the summer, the answer is corn, and I enjoy it as often as possible in any form.
One of summer’s greatest pleasures is grilled corn. As it turns out, there are two ways to grill corn: in and out of the husk.
To cook corn in the husk, first do your best to extract the silk from whole ears, taking care to keep the husk intact. After a soak in cool water, the ears can be roasted over a gas or charcoal grill, turning often until the husks are beautifully charred, about 30 minutes. The interior will taste of smoke and sweetness. Be sure to roast at least two per guest — nobody will eat just one.
Grilling shucked ears adds char directly to the kernels and takes a mere 15 minutes on the grill. This