I am a corn-on the-cob junkie and this method of preparation is by far the absolute best. I pulld the husks down to remove the silk, and then just put the husks back in place. This is just to “DIE” for!!!
1Place whole ears of corn in an ice chest. Pour beer over top. Dump ice out over the ears of corn. Place the lid on the cooler, and let sit 8 hours, or overnight.
2Preheat charcoal grill
3Place corn on the grill and close the lid. Grill for 20 minutes. Turn once halfway through cooking. Kernels should give easily under pressure when done. To eat, just peel back the husks and use them for a handle.
Our simple soup really highlights the taste of sweet summer corn, but since the vegetable is available virtually all the time, you can make the chowder year-round. You can even use frozen corn, though fresh is best. Get more corn recipes here.
An elevated version of the recipe we all know and love, Fresh Corn Spoonbread is almost just as it sounds – made with fresh ears of corn and served in single-serving ramekins with a spoon like you would corn pudding.