Remove all but the innermost layer of husk from each ear of corn (kernels will be covered by, and be visible through the last layer of husk).
Use scissors to snip off long silk ends at tips of ears.
Grill corn, turning ears every 1& 1/2 to 2 minutes, until kernels have left dark outlines in the husk, and the husks are charred and beginning to peel away at tip to expose some kernel. Takes about 8-10 minutes.
Remove and discard charred husks and silk.
NOTES : Use this method to make the GRILLED CORN SALSA <– Click link for recipe
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