Grilled Corn On The Cob

To prep, fill your sink (or a large bucket) with cold water and add the corn, still in the husk. You will likely have to weigh the corn down as it will want to float - a plate will do. The trick is to completely submerge the corn, leaving it to soak for one hour.

Preheat your barbeque on high and then place the soaked ears of corn directly on the grill, husks and all. You can jam them in but make sure that they're all touching the grill and that you can close the lid of your barbeque. Grill for ten minutes on one side, flip, and grill for ten minutes more. The outer husk will likely char.

Wearing heavy work gloves, quickly peel off the husks to expose the roasted kernels, plate, and eat as you would boiled corn!

The flavour is fantastic as none of the corn essence has been boiled out and if you're lucky you'll get a little carmelization as well. Leftovers are great when reheated on the grill after brushing with a little BBQ sauce.