Sunny, Nothin’ better than fresh corn on the cob right off of the grill—yummm yummm yummm. The key here is to make sure the corn is cooked all the way through before it picks up too much color from the grill. The first way is to very slightly pull the husk back from the ear (just a wee bit) and soak the un-shucked corn in a bucket of water (for about an hour). When the ears are sufficiently hydrated, place them on a hot grill and cook them indirectly for about 15 minutes. When times up, pull the husk all the way back from the ear, leaving the stems on for handles. Lightly coat with butter and a pinch of kosher salt and very briefly cook at a medium direct heat turning every minute for the next 4 minutes.

The other way is to shuck the corn and place them in a pot of salted boiling water for 11 minutes. Remove from the water, lightly butter and salt and place on the grill in the same manner as the previous method. After all this fuss what are you left with? Well I’ll tell ya. You are left with some of the season’s best freshly cooked, naturally sweet, corn on the cob—rich with the taste of whole butter and that great grilled flavor. Aint nothin’ better then that!!! Well almost nothin’.

Need grilling advice? E-mail Chef Neal Corman