Corn on the cob is a crowd favorite during the summer, and according to Oh Sweet Basil, four secrets will help you prepare it on the grill perfectly. The first step is to pull the husks back on the corn without removing them and strip away the silk strands. Next, fill a large pot with cold water and add a couple of tablespoons of salt to soak your corn in for about 10-15 minutes. With the grill set to medium, cook the corn, still in the husks, for about 15-20 minutes, turning every five minutes. Once tender, pull the corn off and rub butter on as desired. The final secret is to use a 3-to-1 ratio of salt to sugar mixture to sprinkle on your corn just before eating.
Rick Good spent ten years in the newspaper business, including with The News & Observer (Raleigh, NC) and The Greenville News (Greenville, SC). He co-wrote, with Melinda Coleman, Rutledge to Riley: Governors of South Carolina, 1776–Present (Published by The Greenville News), and is the author of Mind Games Trivia #1 (Amazon). He has recently spent 15 years creating original trivia content through Sounds Good Mobile Entertainment and continues that with his new company, SGME Software. He edits The Smart Reader’s money, real estate, and business coverage.
