In the meantime heat grill to medium high heat about 350-400F. You start by shucking the corn cobs then wrapping each one in foil with a little bit of butter inside.

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While the corn is soaking make the red chile garlic butter.

Grilling shucked corn. Close the cover so the heat stays in the grill. Place on the grill in a single layer. You can give the cobs a quarter turn every few minutes so that they get slightly charred and caramelized.

Gently fold the husks back in place and put corn on the cob in an cold water bath for 10 minutes. Prepare a charcoal grill for direct cooking or heat a gas grill to medium-highDrain the corn. The corn came out perfectly cooked and snappy.

Grill corn covered over medium heat until tender turning often 20-25 minutes. To grill any corn place the corn on the Blackstone which has been turned to high for about 5 minutes so that you get the nice char as soon as you put the corn onto the grill. Dont wrap the corn in foil.

Combine the butter and parsley. Cook them directly on the grill for 15 minutes then unwrap and serve. Cover the corn with water in a large cooler or containerSet aside for at least 1 hour.

There are few things more divine than a bite of perfectly grilled corn. Turn the cobs often making sure they sit parallel to the grates so that there are no roly-poly casualties. Grill turning occasionally and adding coals as needed until the husks are.

Crank up your grill to medium high. Remove corn from the. Then toss the corn onto the grill for about 10 minutes if shucked or 15 if whole.

Heres how to get it right. Rewrap corn in husks and secure with string. It was tender bright yellow and moist.

To grill your corn first husk it brush it with some olive oil then grill it on a medium grill using direct heat with the lid on for 15 minutes. If youve shucked your corn brush the cobs with olive oil as butter can burn. It will probably take you about 10-15 minutes.

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