Let's grill some corn! Find some fresh, clean corn with tight husks from your garden (if you have one), farmers' market or local grocery store. There are dozens of ways to prep grilled corn, but I stick to the bare basics. I am obsessed with fresh Utah corn—so sweet, so crisp, so juicy, fabulous. Keep it simple, forget about the butter.
Without even peeling back the husks to check, relying on complete faith that my ears contain crisp perfect rows of kernels underneath the silk and husks, I soak these babies in cold water for 15-30 minutes. Oh, and make sure your gas grill is at 350-400 degrees.
Let's keep on 400.
Underneath the husks, will be the silk. Grab the silk bunch firmly at the end and carefully peel off. The silk will come off smoothly if the corn is still hot.