Ingredients
12 ears corn on the cob, whole (not husked)
12 ounces beer
1/4 cup sugar
water
hot charcoal, grill
Method
Sources
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RecipeNLG
dataset
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Gathered
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RecipeNLG
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Science-driven cooking techniques with rigorous testing
Adjustable stand — hold cookbook or tablet at eye level while cooking
Strip kernels cleanly off the cob — salads, salsas, succotash
Stainless corn holders — elegant summer table, firm grip
Stainless corn holders — grip hot corn on the cob safely
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Science-driven cooking techniques with rigorous testing
Adjustable stand — hold cookbook or tablet at eye level while cooking
Strip kernels cleanly off the cob — salads, salsas, succotash
Stainless corn holders — elegant summer table, firm grip
Stainless corn holders — grip hot corn on the cob safely
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Dump your ears of corn into a large pot and add enough water to cover them. Add the can of beer and the 1/4 cup of sugar. Let sit in the liquid and soak for 4 to 6 hours. Fire up the grill. Once coals are ashen, place your whole ears of corn onto the grill. Do NOT husk them or mess with them in any way. Grill for 30-40 minutes, turning often for even cooking. Husks will be blackened. Let ears cool enough so that you can handle them. Peel off the husks and the silks will slide right off. Reheat as necessary in a covered pan in the oven, or slice the kernels off the ears and mix with melted butter.