Aw Shucks Grilled Corn
- 6 ears of corn on the cob, unshucked
- Twine, 8 inches per cob
- 1 cup melted butter or olive oil
- 1 tsp dried dill
- 1/2 tsp garlic powder
- freshly ground black pepper
- 1 tsp brown sugar
Adapted from photobucket.com
Soak corn in salt water for several hours to get the shucks moist (use 2 tbs salt for every gallon of water). You can put the twine in the water, too.
Place butter or olive oil in a small glass dish and add spices and sugar. Whisk to thoroughly mix flavors.
Peel corn shucks back, one at a time, until most of the corn is exposed and then remove and discard the silk. Do not remove shucks; they should remain attached. With a pastry brush,lavishly coat the corn with the spiced butter or oil mixture, using about half. Reserve the rest.
Carefully close the shucks around the seasoned corn, sealing the end with a piece of the soaked twine. Grill corn over hot coals or high gas burners (500-600 degrees) on the grill, turning frequently, until done, about 30 minutes. The shucks will often turn dark or black, but they will protect the corn. Carefully peel off the shucks. Use remaining melted butter to brush on the corn with a pastry brush.