In my post, North to Onalaska, I explained that I freeze fresh corn without shucking it. But what do you do with it when you take it out? Well, today I followed this recipe that my mom cut out of a newspaper ages ago. It's a keeper!
Immerse corn, husks and all, in pot of cold water for 1 hour.
After an hour, remove ears and shake off excess water.
Trim dangling husk and silks to prevent flames.
Place directly on pre-heated grill.
Close cover and cook 25-30 minutes, turning two to three times.
Pull back husk and prick kernel with a fork. If liquid is clear, it's done. If milky white, cook more.
Remove shucks and silks. They come off cooked ears easily. Slather with butter. Salt and pepper to taste.