I love summer corn. It seems like in the dead of winter, that’s the one thing that I crave about summer–that sweet corn cooked just perfectly where the kernels squirt juice out when you crunch into it. It’s summer perfection in a food.
Until last year, we had never attempted to grill husk-on corn on the cob. It wasn’t until my dad made mailbox corn during a family weekend away that I realized just how good it was. Now, we leave the husks in tact and grill away. Many of the recipes will tell you to pull back the husks, strip away the silks and then replace the husks before grilling. However, we’ve grilled our corn without removing the silks and it has been just fine. When we remove our corn from the grill, we cut off the end where the husks are attached and then strip down the silks and the husks together and it is easily removed.
If you want a bit more caramelized flavor, but are afraid that the corn will dry out without the husks, grill with husks on and then in the last few minutes, remove the husks and silks (wear grilling gloves!) and then place back on the grill to briefly blacken on a couple of sides.