I peeled the husk back and removed the majority of the silk inside, but kept the husks on. I brushed olive oil on the corn and sprinkled some garlic salt on the corn. After that I covered the corn back up with the husks and put them directly on the grill.
Approximately every 5 minutes, I rotated the corn after it started to char. I grilled the corn for a total of 15 minutes and would probably do it for 20 minutes the next time I do it. Once it came off the grill, we peeled off the husk and slathered some butter on each cob.
The corn had a crunchy "tight" taste to it. Some of the kernels were charred and had a great smoky flavor. While it was grilling, the aroma reminded me of going to a pumpkin patch in the fall. That made me think of Soergel's and how that's right around the corner.
I had a strip steak on the grill and DB~ had an orange roughy fillet that I wrapped in aluminum foil on the grill. DB~ made some fingerling potatoes as our starch. It was a perfect night to grill out and sit out on the deck with some adult beverages.
