It's corn time!

Don't you love corn on the cob? My daughter Laura used to call it "cob off the corn" when she was quite young. I don't know where that came from but we thought it was pretty funny. I saw these interesting facts about corn on the cob in Real Simple Magazine:

• each ear has about 600 kernels, arranged in bands of 14 to 16
• one bushel of corn contains a total of about 90,000 kernels
• there is one strand of silk for each kernel (no wonder it's so hard to get it all off!)

I usually do my corn on the cob by just boiling it, but I recently found this recipe which promises great flavor and texture. I've always wanted to try it on the grill and this sounds good enough for me to try it.

1 Prepare your grill, gas or charcoal, with direct, high heat, about 550°F.
2 Remove just the visible silks from the tips of the corn. Place the corn in their husks on the hot grill. Cover. Turn the corn occasionally, until the husks are charred on all sides, about 15 to 20 minutes.
3 Remove corn from grill. Let sit for 5 minutes. Use a hand towel to protect your hands while removing the silks and charred husks from the corn.
Serve hot, with butter.

Hope you enjoy!