The secret to preventing corn on the cob from drying out or scorching on the grill: Soak the unshucked ears in cold water for 15 minutes, then grill with the silk and husks intact for 20 minutes or until tender, turning occasionally. The husks hold in moisture, allowing the kernels to gently steam on the grill so they come out juicy and succulent. Plus, the husks will peel back easily, removing the silk in the process and creating a handle for easy eating.
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