[color:"blue"]OK... How do you make fresh Corn on the Cob???[/color]

My favorite way is to peel back the husks...
Remove all the 'silk' and then put the husk back, securing with butchers twine at the end...
Then I put the corn in a cooler, and pour in salt water from the bay to cover...
Let it soak overnight...
Then I grill it, husks on, for about 20 minutes, turning often...
Peel back the husks, add butter & pepper to taste...
(Optionally, garlic powder)...
The salt water soak gives it just enough salt!

YUMMMMM! <img src="http://www.traveltalkonline.com/forums/images/graemlins/Grin.gif" alt="" /> <img src="http://www.traveltalkonline.com/forums/images/graemlins/Grin.gif" alt="" /> <img src="http://www.traveltalkonline.com/forums/images/graemlins/Grin.gif" alt="" />

For leftover corn, I strip the kernels from the cob and use it in Corn Bread or make Corn Fritters!

For those that don't have a ready access to natural salt water...
You can make a brine with Kosher Salt and water~!
not quite the same, but pertty darn close!

I love this recipe. A friend in CA prepared it for me years ago, and I've been doing it ever since.

[color:"green"]Grilled Tarragon Lime Corn[/color]

6 ears fresh corn
½ stick butter
1 T dried tarragon
Juice of on large lime

Remove husks from corn and brush the cobs lightly with butter (or spray with butter flavored Pam). Grill until a lot of the kernels turn golden brown. Remove from grill and let cool. Slice kernels off the cobs and place in frying pan with the remaining butter and tarragon. Heat through. When heated through add lime juice and stir for a minute more and then serve.

Yummmmm! I have to try that! <img src="http://www.traveltalkonline.com/forums/images/graemlins/Thumbsup.gif" alt="" /> <img src="http://www.traveltalkonline.com/forums/images/graemlins/Thumbsup.gif" alt="" /> <img src="http://www.traveltalkonline.com/forums/images/graemlins/Thumbsup.gif" alt="" />

Fresh corn on the cob? {{{sigh}}} I vaguely remember it from when I lived in Western MA... so sweet & crisp you could munch it raw right off the cob.

Here, not so much. It comes dried out & shriveled from the supermarket at least a week after it was picked. <img src="http://www.traveltalkonline.com/forums/images/graemlins/cry.gif" alt="" />

That salt water trick sounds AWESOME!!! <img src="http://www.traveltalkonline.com/forums/images/graemlins/Clapping.gif" alt="" />

I do it close to P's recipe but I leave the silk on and soak in reg water for about 20 min then put on the grill for 20 to 30 min to cook. When done peel back (but not off, they are your handle) the husk, remove the silk and eat w/nothing extra. I have no scientific proof but I think corn tastes sweeter when cooked w/the silk left on. I keep meaning to try the salt water trick but I always forget and just use reg water.

BTW - If you like spicy sauces, Blind Betty Original Recipe hot-sauce, made in St. John, is absolutely made for corn-on-the-cob.