I don't mind a little color either. I think we can all agree corn cooked on the grill is always delicious. Other wise it wouldn't be worth picking it out of your teeth all night long. I just threw 6 ears on the Weber its starting to smell wonderful.
Soak the cob, husks and all in cold water for about 30 minutes. Take them out and put them right on the grill, husks and all, with no tin foil.
Once they are done, signified by even browning all over the husks, take 'em off the grill, and let folks peel back their own husks. The silk comes off with the husk, the husk holds in the moisture and prevents burning, and the end of the stalk makes a nice handle.
If there is some time between "done" and "served", put them in an ice chest (without ice of course) to keep them hot and moist.
I do pretty much what Phil does, except I pull back the husks, remove the silk, then fold the husks back into place before cooking.
Soak the cob, husks and all in cold water for about 30 minutes. Take them out and put them right on the grill, husks and all, with no tin foil.
Once they are done, signified by even browning all over the husks, take 'em off the grill, and let folks peel back their own husks. The silk comes off with the husk, the husk holds in the moisture and prevents burning, and the end of the stalk makes a nice handle.
If there is some time between "done" and "served", put them in an ice chest (without ice of course) to keep them hot and moist.
Soak the cob, husks and all in cold water for about 30 minutes. Take them out and put them right on the grill, husks and all, with no tin foil.
Once they are done, signified by even browning all over the husks, take 'em off the grill, and let folks peel back their own husks. The silk comes off with the husk, the husk holds in the moisture and prevents burning, and the end of the stalk makes a nice handle.
If there is some time between "done" and "served", put them in an ice chest (without ice of course) to keep them hot and moist.