Best Grilled Corn, in the Husk

Joan

TVWBB All-Star
Best Grilled Corn, in the Husk

1 cup Bourbon
1/2 cup sugar
1/2 cup salt
8 ears sweet corn in their husk

In a large heavy-bottom pot, mix the bourbon, sugar and salt into a gallon of water and bring to a boil. Set aside to cool. Meanwhile, gently peel the corn husks back a few inches so you can easily remove the silk, and then replace the husks. Once the bourbon water is thoroughly cooled, add the corn in the husks and soak for at least a couple of hours, or even overnight if you are thinking ahead.

Preheat the grill to high heat. Remove the corn from the water and drain. Grill the corn in the husks, turning, until the ears are charred and blackened on the outside and the corn is tender on the inside, about 3 minutes per side. Let the corn cool a few minutes. When you can comfortably handle them, shuck the cobs and serve.

Source: "Hero Food-How Cooking with Delicious Things Can Make Us Feel Better" - Seamus Mullen - 2012
 

Eric A

TVWBB Super Fan
I think my corn was just out of season, white corn with small kernels. Didn’t real take up the flavor ... but I will try again
 

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