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- Remove the silk from the end of each ear and any loose leaves on the husks to avoid flare-ups while grilling.
- Place the corn in the sink or possibly a large tub, completely cover it with cool water and soak the corn for at least 2 hrs.
- Meanwhile, prepare a very warm grill. Remove the ears from the water and drain them of excess liquid with a few good shakes before setting them on the grill. If you have limited grill space, keep the corn soaking till there is room on the grill for them.
- Place the corn in tight rows directly on top of the fire. Turn the corn every 5 - 10 min. Large ears of corn will need about 40 to 45 min of cooking time. If desired a bit of char on one side of the ear, leave one side of the corn exposed to the fire an extra 10 to 15 min.
- Keep the corn hot in a large roasting pan covered with foil. When cold sufficient to handle, tear away the husks or possibly peel the husks back to use as a handle. Brush the ears with the melted butter and salt to taste.
- This recipe yields 12 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 41g | |
| Recipe makes 12 servings | |
| Calories 96 | |
| Calories from Fat 71 | 74% |
| Total Fat 8.05g | 10% |
| Saturated Fat 4.92g | 20% |
| Trans Fat 0.0g | |
| Cholesterol 20mg | 7% |
| Sodium 59mg | 2% |
| Potassium 90mg | 3% |
| Total Carbs 6.17g | 2% |
| Dietary Fiber 0.9g | 3% |
| Sugars 1.05g | 1% |
| Protein 1.12g | 2% |
