Originally Posted By: Salmo g.
I've never grilled corn. I'm particular about corn on the cob and husk it just prior to cooking, and cook it by steaming it for 3 minutes to the second, and no more. Prefer the less mature corn, small kernels with high % sugar, sweet and tender. I fear I'd overcook it on the grill.

I'm not grilling per se.....I'm cooking indirectly where the ears are not directly over the fire.
It is so good and such a bulletproof technique, that I won't be using the stovetop much anymore for corn.

I cooked some up for a neighbor the other day using mesquite charcoal and she said that it was the best corn on the cob that she ever had. It was a good batch of bi-color.
Nearly impossible to overcook and the flavors stay locked in.
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