As many ears of corn as you have.


1. Begin by pulling the husks of the corn back, but do not remove them. Remove and discard the silk and then soak the whole cobs in a pot of cold water for 15 minutes.
2. Preheat the grill to a medium temperature.
3. Remove the corn from the water and brush the kernels with olive oil. Before you re-wrap the corn in the husks, add a little caramelized garlic, chopped onion, nutmeg and black pepper.
4. For an international twist, try using herbs such as basil, cilantro, or oregano.
5. Then reposition the husks over the kernels and tie each ear with a piece of loose husk or twine.
6. Place the prepared ears of corn on a medium heat, turning every 2 minutes.
7. After a couple of turns, place the corn husk on an indirect heat or on the top shelf of your grill and close the cover.
8. Allow the corn to slowly roast for another 15 minutes.
9. You will know it is done when you press a kernel and it shoots out it's sweet liquid.

Grilled Corn on the Cob is a popular menu item for bbqs and clambakes and it's easy to do. Grilling Corn is especially delicious when you add herbs and spices to the ear of corn before grilling it. The herbs and spices liven up the flavors and add an interesting spin on basic roasted corn. Plus it's easy to do.

Hirsch's Grilled Corn On The Cob
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