Jack Schidt® wrote:
> "BJ42" > wrote in message
> ...
>> How long do you folks boil it for - 1min, 3, 5, 10? And why?
>>
>>
>
> Boil?
>
> take fresh ears, roast over indirect heat from wood fire for about
> half an hour. Remove ears, shuck and serve.
>
> Jack Simple

I'd soak the corn in cold water first, 'cause even if you're using indirect
heat the husks tend to scorch. A friend of mine makes a "whisk" with a
small bundle of fresh herbs (rosemary, dill and thyme) for when the corn is
done. Dip the herb whisk in melted butter and use it to brush the butter on
the shucked corn.

I like to peel back the husk, remove the silk, brush the cob with butter (or
olive oil, if you're so inclined) and lay the sprigs of herbs along the cob.
Fold the husks back up and then roast as usual. I add basil leaves and
forego the rosemary in this case; rosemary is (IMO) too strong tasting for
the corn.

Jill Grillin'