Two of summer’s most appealing joys are barbecuing and corn on the cob. This combination is an easy-to-prepare picnic vegetable. It’s a perfect accompaniment to barbecued meats or poultry, and it goes right on the grill with them.
4 Unhusked Ears of Corn
Pull the husks back from the ears of corn, leaving the husks attached at base, and remove the silk. Cut off 2 or 3 pieces of husk; cut lengthwise into 1/2 inch strips and set aside. Replace the husks and tie each ear closed with 1 or 2 of the reserved strips to seal completely. Soak in ice water for about 30 minutes. Darin well; seal in plastic bags and transport in a cooler (if you are going on a picnic). Place the corn on a grill 4 to 6 inches above a solid bed of glowing coals. Cook for 15 to 20 minutes, turning occasionally to cook evenly. To serve, discard the husks and season the corn with butter, salt, and pepper. Makes 4 servings.