Grilled Sweet Corn, Husk-on and Soaked

For the freshest corn, the best bet is to buy directly from a farmer who grows it and may be able to assure you that the corn was picked that same day.

There are many versions of grilling corn, from the most basic to more intricate. A nice in-between method is this easy one, which gives very tender corn. Although it ties up grill space for a bit, and you do have to think ahead to make soaking time, this looks pretty on the plate and makes a fun outdoor treat:

1. Peel down the outer husk of each ear of corn without actually removing it. Remove the inner silky threads. Wrap the outer husk back up around the ear.

2. Soak the ears in water for at least 20-30 minutes.

3. Place the ears on the grill over a medium fire (hold your hand about 5 inches above the grill grid for 4 to 5 seconds) and let them steam until they are just cooked through, about 15-20 minutes. (To test for doneness, peel back the husk on one ear and poke at the kernels to make sure that they are tender).

Serve in the husks; or remove them from their husks, brush on butter, and season with salt and pepper.