Published July 1, 1999.
Grilling corn typically involves a compromise between flavor and texture--but we found a way around this dilemma.
Grilled corn on the cob is one thing. Grilled corn on the cob that's as juicy as boiled corn is another.
We wanted to find a way to caramelize the outer corn kernels and infuse them throughout with that delicious smoky flavor without drying or charring them to death.
Grill the corn with only the innermost layer of husk still on; this keeps the corn from burning but also allows the smoky grilled flavor to come through. In short, we had stumbled across a perfect hybrid: the steamed/grilled ear of corn.
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