It's National Corn on the Cob Day!

Corn on the cob is a summer favorite, but grilled corn on
the cob is a treat. Especially if you love that smokey flavor. Below are two
simple methods to add corn to your cookout.

Picking your corn: Make sure you pick out corn with bright
green husks and golden-brown silk. This ensures that you've got enough moisture
to cook the kernels. Steam = tender.

Next, decide if you want some smoke flavor or a lot of smoke
flavor in your corn. It matters because you have to cook the corn differently.
Then get your tongs ready. Either method is going to burn your hands. Steam
hurts — badly.

The In-Husk Method

Pre-heat your grill to about 350°F. If you use wood or
charcoal, you probably already know you need to start this early enough to
create hot coals. See our topics Cooking with Wood or Cooking with Charcoal for more on
that. They're both worth the read.

Peel back the husks just enough to allow you to tear off
some of the silk. Then fold the husks back into place and soak the corn in cold
water in a kettle or bucket or garbage can or whatever you have clean. After
ten minutes or so you can pull the corn and shake off the excess water.

Place the corn in the husk right on the grates. Indirect
cooking works better for corn, but you'll need to not only rotate the corn
vertically, but also horizontally after about 10 minutes. Cook the corn for
another 5 to 10 minutes, being careful not to burn the husks. They should be
toasted and slightly charred when the corn is fully cooked.

The No-Husk Method

Shuck the corn completely. Then follow the same cooking method
but watch the corn for scorching. Again, it should be toasted and slightly
charred. The primary difference here is that the corn will taste smokier.

Whichever method you choose, in half an hour, you'll have
delicious corn on the cob cooked just the way you like it!