Roasted Corn In The Husk

Back in my softball playing days in high school and college,
there was a local tournament in St. Anne, Illinois.  It was held
towards the end of summer, when sweet corn was in season.  I’d
never eaten corn out of the husk before that time.  It smelled so
good roasting on the pit after a game that one day I gave
it a try.  The taste stayed with me for years until one day I decided
to copy it.

If something tastes great, we should try to replicate it, right?   I asked
around to my fellow grillers about whether they did corn on the grill in the
husk, and how they did it.

Like so many other savory treats, the preparation and cooking is simple. 
Soak the corn with the husks on in pot of salted water with maybe a
teaspoon of salt per ear of corn.  Half an hour to an hour is fine for letting
the moisture seep in.

Get the grill set up to a medium heat.  We have a gas grill, so it’s easier to
regulate, but if you use charcoal, make sure the coals are more heavily stoked
since their fire power will decrease as the corn cooks.

Put the ears on the grill, rotate them until they are brown all over.  You
can peel off some of the husk to test the tenderness of the kernels. 
Generally, when the husk is browned the corn should be perfect.

This adds flavor to the corn, giving it a smoky, fuller-bodied taste.  Try it
with the husk peeled back .  You’ll love it, then want to go out and play
a doubleheader with your
buddies.