We are a commune of inquiring, skeptical, politically centrist, capitalist, anglophile, traditionalist New England Yankee humans, humanoids, and animals with many interests beyond and above politics. Each of us has had a high-school education (or GED), but all had ADD so didn't pay attention very well, especially the dogs. Each one of us does "try my best to be just like I am," and none of us enjoys working for others, including for Maggie, from whom we receive neither a nickel nor a dime. Freedom from nags, cranks, government, do-gooders, control-freaks and idiots is all that we ask for.
Here's how we cook corn on the cob: After removing the most loose outer husk, we soak the ears in cold water for an hour or so with husks on and silk still present, then toss them on the grill, turning regularly for roughtly 15 minutes.
They steam and char a little. Some of the husk will char a bit, and most of the silk will burn off. That's good.
Peel and eat. For me, no butter, no salt on it. Tastes good the cave man way.
We usually take the time to removed the silk and leave the husk on. We only soak for 15 minutes after removing the silk.
I was surprised to read the silk burns off. We will try that now.
I love corn on the barbie. Much better than boiled.
Don't bother doing anything but putting them right on the grill for a few minutes a side.
it takes time to figger out the time and heat level, depending on your grill, but soaking is superfluous. There's enough water in corn, naturally, to keep it moist, I've found.