The trick to keeping corn on the cob moist is to leave the husks attached while you grill them. This creates a steaming effect that will keep the corn moist as it cooks over direct heat.

without cutting the cob. Each ear will produce about ¾ cup of corn. Boil: Shuck corn. Boil a large pot of water with 1 tablespoon of salt and then add corn. Cook for 3-5 minutes. Steam: Shuck outer ...

Corn on the cob is a ... Look: Seek out ears with bright green husks and moist, golden-brown silk. A healthy sheen on the husk is indicative of freshness. Feel: The cob should feel firm and ...

Cover and allow to stand for at least 30 minutes. Remove outer leaves of corn husks, leaving inner leaves. Remove as much silk as possible. Rinse ears in cold water, and place all four ears in plastic ...

Frosty the Snowman, was a jolly and happy soul. His features included more than just his personality, but a corn cob pipe and a button nose, as well as two eyes made out of coal. The story hasn ...

If using the oven, place the corn in its husks directly onto an oven rack and ... Brush each corn on the cob with mayonnaise then dip in the cheese mixture so each cob is completely covered.

Season with salt and pepper. 2. Light a grill. Peel back the corn husks, keeping them attached. Discard the silk. Spread the herbed garlic all over the corn. Fold the husks back over the corn and ...

This corn on the cob took the longest to make I started by peeling down the husks to keep them intact. I removed the silks, pulled the husks back up, and submerged them in water for 45 minutes.