In the husk, wrapped in foil, or straight on the grill? We looked at the pros and cons of each method.
I've had three great corn epiphanies in my life. The most recent was when my little sister showed me the best, fastest way to prepare fresh corn on the cob indoors.* Before that, a college friend showed me that you can throw whole corn in the husk on the embers of a campfire and, rather than burning into oblivion, it emerges blackened on the outside and perfectly steamed in the middle.*Place a whole, un-shucked ear of corn in the microwave. Microwave it for three minutes.
** The same Daniel Powell who once dared me tricked me into eating rubber cement , and, in a separate incident, stapled my hand to the table. Let's start with what kind of grill you should use. If you want charcoal, check out our recommendations forSo what's the best way to grill corn? I frequently use three different methods, and each has its advantages and drawbacks. Here they are.Ah, good old epiphany number two. Grilling corn in the husk is easy and tasty and gives you a neat, built-in handle—just fold back the husk to reveal the steamed corn within.
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