Tear 1 foot of aluminum foil for each corn you intend to BBQ.
Make a cradle big enough to fit one ear of corn, Put the ear of corn in the cradle and secure all edges tightly but leave the top open for other ingredience.
Add to the aluminum cradle with corn inside. This includes the Salt, Pepper, Butter and Beer.
Fold the top tightly and grill for 35 minutes turning every so often so it does not burn.
Craving that barbecue favorite corn on the cob, but stuck in the office all day? Don't worry, CHOW.com's Meredith Arthur shows you how to quickly and easily make fresh corn on the cob using a microwave.
Corn kernels always go flying when you cut them off the cob, but it's easy to keep them in check with this simple trick from the CHOW Test Kitchen's Christine Gallary. All you need is a bowl, a paper towel, and a short knife. When you're ready to try out this technique, put it to use in our Tomato, Tomatillo, and Corn Salad recipe.
Chef Sam Talbot fell in love with cooking and the whole world of gastronomy at a young age. Now he comes full circle in Williamsburg with his restaurant Pretty Southern. Here we see how he builds a Southern comfort-food staple: the best mac & cheese. Read more.