We may be way too dependent on corn, as Michael Pollan says, but fresh-picked local corn is DAMN GOOD, especially on the grill.
(Our friend Leah taught us this method.)
corn on the cob (unshucked)
1. Place corn in a large pan and cover with water. You may need to put a plate on top of the corn to keep it from floating to the surface. Let soak for about an hour.
2. Trim any excessively long silk threads and place the corn on a medium hot grill. Cover.
3. Flip the corn after about 20 minutes. Cook another 20 minutes and remove from heat.
4. Shuck (when it’s cool enough to do so) and eat. You don’t even need butter!
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