Don't soak your ears of corn in water. Just bring them home and throw them on a hot grill. Turn them a few times until the outside is charred and browning on all sides. Transfer the ears of corn to a baking sheet to cool. When they are just cool enough to handle, shuck them, and put them in a bowl for the table. If you are eating outside, let everyone shuck their own. The corn steams beautifully in its husk. The charring barely accents the sweet kernels and the flavor is incredible. This kind of laziness is worth the effort.
Years Past:
August 10, 2009
