Nothing beats barbequed corn, except garlic barbecued corn. You can just throw shucked corn right on the grill and have the really good taste experience that American Indians have been having for literally centuries. However, I was raised in California where the motto (should be): “We reserve the right to fusion every cuisine.” I like my corn directly grilled, where the corn kernels are exposed to the heat and get a bit of charring.
Other people do not like the flavor of this “burnt” corn. The other way to grill corn is to peel back the corn husks without detaching them. You can then remove the corn silk and season the corn, but then pull the husks back over the corn to protect is from the direct heat while grilling it. To keep these husks from bursting into flame, dip them in water before pulling them back over the seasoned corn. Cooked in this manner the corn comes out more steamed, than roasted.
Karl’s Garlic Barbequed Corn
4-8 ears sweet yellow corn (or white if you prefer)
4 cloves garlic
2 Tbs. butter
Pinch Kosher salt
1. Shuck the corn and scrub (gently) to remove the corn silk.
2. Crush the garlic and put it in a small bowl with the butter.
3. Microwave the garlic and butter for 30-40 seconds to melt the butter.
4. Brush the corn liberally with the garlic butter and sprinkle with salt.
5. Grill the corn, turning frequently, for 20 minutes, until the corn is fully cooked and well charred.
6. Serve whole or break each cob in half.