Husk-Grilled Corn with Brown Sugar-Cayenne Butter
Appears in Cook's Country June/July 2015, America's Test Kitchen TV
A simple two-step grilling process produces the best grilled corn you've ever eaten.
WHY THIS RECIPE WORKS
Leaving the corn in its husk traps just enough moisture to lightly steam it and protect the kernels from toughening over the high heat of the grill. After the husks have blackened, we cut off the base of the ear and easily peel away the hus...