It is also really easy to do and a guaranteed crowd-pleaser.
There are a few ways to do corn over charcoal (and we may return with a second installment) but our family favourite produces a great combination of smokey kernels that will be slightly charred or browned in spots while also keeping the corn very moist.
To begin you need to buy fresh corn on the cob still in the husk.
Take your corn and peel away the first outer layer of the husk leaving the second layer still in place. It will be slightly open in parts.
Place the corn in water and let it soak for 15 minutes.
Meanwhile, prepare your charcoal grill as usual. When ready, place your corn over the coals on the grill so that a some of the husk is between the corn and grill.
Cover with the flue open and BBQ for around 20 minutes. It is critical that you cover the BBQ or the corn husk will burn away too much.
Turn the corn at least a couple of times while it is BBQing, especially if you find some of the inner corn is charring more than you like, remembering to put the cover back on the BBQ after turning.
The outer husk will burn, which is totally expected and normal.
When the corn is done, simply pull back the burnt husk and serve on the cob or after cutting the kernels off.
This is most often served with butter, salt and pepper -- and that is delicious of course! But as an alternative we suggest serving the corn with lime wedges and red chili pepper flakes. You squirt the lime juice over the corn and sprinkle on some of the chili pepper flakes to taste (and salt to taste as well).
The tart citrus and bit of heat work wonderfully with fresh corn's sweetness.
A perfect summer side that pairs with just about anything else you are making that day!
Enjoy.
See also: Trout in Corn Husks, Pickled Mushrooms & other 19th Century Recipes from Madame Benoit
See also: Lamb & Chicken BBQ Burgers
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