The special benefit of cooking corn on the grill in the husk is that none of the flavour or nutrients are lost in the water as with the boiling method. Start by soaking whole ears of corn in their husks in a large bowl of water for 15 minutes to 1 hour. Soaking makes the ears easier to shuck and helps to retain the moisture in the kernels.
Prepare the barbecue for grilling. When coals or grill is hot, place whole, unshucked corn directly on the grill. Cover grill, and cook 5 minutes. Lift cover and using tongs, turn corn about a 1/4 turn. Cover and cook another 5 minutes. Turn corn again about a 1/4 turn, and cook 5 minutes longer. The husks should be quite blackened. If the corn is young to medium, 15 minutes is just about right. For medium to large kernel corn, 20 minutes is perfect. Allow 5 minutes for corn to cool. Shuck and enjoy the juiciest corn you’ve ever had.
