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Let's face it, the husk of an ear of corn is at most, an inconvenience to most of us who like this delicious vegetable. Cookbook author Molly Katzen says that need not be the case. She told Tonia's Kitchen the husk can play an important role in sealing the flavor of the corn when it's on the grill! Molly says, when it comes to grilling corn, there's really no rules; it's all a matter of how much smokey flavor you want the ear to be infused with. If you're grilling the corn her way, pull back the husk, but don't tear it off, brush the corn with a mixture of lime juice and chili mayonnaise and grill it! The husk preserves the flavor, and keeps it tender.
From Mollie's website
Corn is delicious grilled over hot coals. If you leave the husks on, this takes about 8 to 10 minutes, and if you remove the husks and silks, it only takes about 3 minutes. Turn the corn frequently, to cook it evenly.
It's also fun to "grill" corn directly over the flame of a gas stove, exactly as you would a bell pepper. Remove the husks and silks, and hold the corn with tongs. Let the kernels darken evenly on all sides (a total of 3 to 4 minutes).
Butter (plain or garlic-infused)
Olive oil (plain or herb-infused)
Chili Mayonnaise (Use 2 tablespoons good chili powder per cup of mayo. Mix well.)