Roasted Corn
Author: Kitchens
  • 12 ears corn; unshucked
  • 1 bucket water
  • butter
  • salt
  • pepper
  1. Heat grill until coals are gray. Pull back corn husks enough to remove silk from ears. It's fine if you don't get all the silk. Reclose shucks around kernels and put stem-side up, vertically, in bucket of water. Soak at least 30 minutes or up to 2 hours. When coals are hot, shake each ear to remove excess water and place ears on grill. Do not stack.
  2. Wet an old cotton towel and thoroughly wring it out. Place over corn to cover ears completely. Don't let towel rest on grill unless you like barbecued cotton. Cook for 5-8 minutes. Remove towel and rewet in bucket of water; wring out.
  3. Turn ears and replace wet towel on ears; continue cooking another 8-10 minutes or until ears are roasted on other side. If they won't be served at once, keep warm in a low 250 degrees F oven. To serve, pull back husks and break off stems. No butter is really needed with these wonderfully smoky ears, but if you do serve it, try whipping a drop or two of hot sauce into softened butter for an extra little zap.
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