grilled corn.

We cook them the same way every time. Clean up the husk, removing the extra leaves and any unsightly bits and toss them on the grill. When corn is this fresh they don't need much time. We leave them on the grill 4-5 minutes per side (assuming there are four sides) about 20 minutes in-all. Be careful not to over-cook them. Technically your not really grilling the corn, but steaming it. The husk acts like a cover on a pot and holds the steam in against the corn and cooks it. If you like a little char, after 20 minutes, remove the husks and toss back on the grill to achieve a grilled taste and look

Grill up a lot of it at once and save the extra in the fridge. Remove the kernels from the cob and it will hold nicely for up to a week. Great in soups, like our corn and poblano chowder.