Your ultimate guide to grilling corn the right way
If you're getting fresh, in-season corn, there's more sugar and much less starch, said Saffitz: "." She can't totally get behind the remove-the-husk, take-out-the-silk, soak, and-grill method but it's one to consider. As is tin foil, which Morocco says is a way to steam it in its own water. But he warns: "The foil doesn't give it any color" and says boiling it is probably the better route instead of opting for foil.
Morrison remembers the days of boiled corn growing up. Peel the husk completely off, crack off the knob at the bottom, and boil in water for no more than three minutes. Fresh, sweet corn just needs to be heated up. Oh, and smothered in gobs of butter and a dash of salt. That's how he'll dish it out at a family gathering come July 4th."When you eat, start from the left and work your way to the right," Morrison said. If you're wondering why, don't.
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