Sweet corn is at its peak right now here in Wisconsin. Not only is it really tasty but there is an abundant supply of it so it is cheap, which I think makes it taste even better.

Although my standard way of cooking it is to husk it and boil it, it is also kind of boring that way so I have started grilling it which makes it tastes so much better. It really is not that much more work, it just takes a little more patience and time.

This method works well on a cooking rack over a campfire (my favorite method), on a gas grill or on a charcoal grill.

STEP 1 (yes, I’m assuming you have already purchased the corn or picked it from your garden)
Pull back the husk on each cob about 3/4 of the way, pull out as much of the corn silk as possible, and close the husk back up. If you goof and accidentally pull the husk off all the way, use a rubber band to keep the husk on while it’s soaking. Make sure to take off the rubber band before putting the food over heat or it will be really stinky! The husk should stay on just fine as long as you’re careful and don’t fling the ear of corn around too much.

STEP 2
Put enough cold water in a tub or in the sink to cover the corn - about 3″ deep (yes I know corn floats but that’s okay). Toss the corn in the water. Sprinkle about 1/2 cup of kosher salt (a couple of handfuls - don’t bother with a measuring cup) on top and swish around.

STEP 3
Let the corn soak in the water for at least 30 minutes and up to 90 minutes, swishing it around every 15 minutes (don’t panic if you forget - it will be okay. While the corn is soaking, enjoy a cold beverage or two (I recommend a nice cold beer), then preheat the grill, start the charcoal or start the campfire.

STEP 4
Remove the corn from its salt water bath, shake off the excess water and place on the grill or cooking grate. Turn the cobs 1/4 turn every 5-7 minutes, depending on the heat of the fire getting a nice char on the outer husk.

STEP 5
Remove from heat, carefully peel back the husk (it’s really hot! - and this is where I should recommend letting the corn sit for 5-10 minutes to cool down before eating it but I can never wait that long), remove any remaining silk, slather with butter and salt, and enjoy!

Here’s the downside: It’s really messy this way. Yes, I know corn on the cob without the husk on is messy but this is even messier so it’s best to eat it outside; otherwise you’ll have lots of little black pieces of corn husk all over the table and floor. But, if that does happen, assign someone else in the family the task of sweeping them up!