Most cooks know how long they like to cook their corn in water, but have you ever tried grilling corn? It’s great and there are two basic ways you can do it.

The first way is to peel back all of the husk except for the innermost layer, so you can practically see through the husk to the corn. Then, take a pair of scissors and snip of the tassel with it’s messy strings at the top. If you don’t do this, you’re going to have a corn bonfire on your hands. You’ll know when the corn is ready to come off the grill when the husk has a dark silhouette of the kernels it is cooking around and is very browned. And the tip of the husk should be peeling away from the actual corn itself. Yumm - grilled corn.

You also might like to cut your corn in pieces, skewer it with a bamboo skewer, and stick it on the grill that way. The most annoying part of this is sticking the skewer through the hard center of the corn chunks. A nice fix for this is to run a corkscrew through the center of the corn chunks, making a small hole that should easily acoomodate your bamboo skewer, and snugly at that.

Happy grilling!