Roasted Summer Corn

Carefully pull back each layer of husk; don’t take them off. Remove all that stringy silk. Care fully fold the husk back up. Soak it in a big bucket of water for at least 45 minutes.

Tie each ear together with a piece of husk or twine. Grill over medium high flame turning occasionally until corn is bright golden yellow, about 20 or 30 minutes. They will catch on fire and that is perfectly ok.

Dip or roll in melted butter and season with salt and pepper.

Tip: If making a whole bunch for a cookout or party, you can make them ahead of time and keep them in a cooler. The cooler serves as an insulator and keeps the corn toasty warm.