I’ve got to admit that this is a recipe I stole from my dad, the grill master. His method of grilling the corn still partially in the husk keeps the kernels tender, protects them from shriveling up in the high heat, and leaves a slightly charred, smoky flavor throughout the cob. It’s literally perfect. It’s the best ever. Hence the name.
The husking process is a little difficult to master, but once you have it down I doubt you’ll ever want to cook corn another way again. Start by carefully pulling the outermost thick layers of husk and discarding. Then, peel back the light green, tender husks without removing them completely so you can take out the silk. When you’ve gotten as much silk off the cobs as possible, return the light green husks to their original position to protect the cob. Soak them in water for a few minutes to prevent the husks from catching fire, and you’re ready to grill!
The corn itself takes about 5 minutes to create tender kernels that aren’t shriveled up. If you happen to enjoy shriveled corn, feel free to leave them on a few extra minutes??
This dish is truly the easiest summer side dish and takes minimal effort. Give it a go and tell me it isn’t the greatest ear of corn you’ve ever eaten! When you do try it, don’t forget to share your photos and tag me @theardentcook on Instagram!
Ingredients
4 ears of corn, husks on
Butter, salt, and fresh cracked black pepper, for serving
Instructions
- Preheat your grill to medium-high heat.
- Husk the corn. Begin by peeling back the tough, dark green layers of the husk and discard, leaving the tender light green husk still on. Slowly peel back the light green husk until most of the cob is exposed, but do not pull the husk off completely! Remove the silks as best as you can, then return the light green husks to their original position.
- Soak the cobs in cool water for at least 5 minutes. Alternatively, you could husk your corn ahead of time and let them soak for a few hours before grilling.
- Grill the corn. Place each ear directly on the grill grates. Turn the ears every minute or so, and cook for about 5-6 minutes.
- When the corn is finished grilling, set it on a large platter or sheet try and cover tightly with foil. Let the corn rest under the foil for at least 10 minutes. The steam trapped underneath the foil will help the kernels continue to cook (if we left them on the grill they would burn and shrivel as opposed to getting tender throughout).
- When you’re ready to eat, husk the corn completely and serve with butter, salt, and fresh cracked black pepper. Enjoy!
The Ardent Cook 
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