Roasting Corn

Like the peppers, these take a little effort but are well worth it for the smokey flavor the corn picks up. Yum!

• Peel off the outer few leaves from a fresh ear of corn. Set aside one or two.
• Peel back, but not off, the remaining tender, inner leaves. (Don't worry if you lose one or two in the process. You just need enough to protect the corn a bit.)
  
• Remove the silk, and flip the inner leave back up.
  
• Use a strip of the leaves that you removed to tie around the corn, keeping the inner leaves in place. (You can also use twine for this step, but if you do, make sure you soak the corn before putting it on the grill to avoid catching the twine on fire.)
  
• Here, there are two theories. You can either soak the corn for about 30 minutes, or put it directly on the grill. Soaking will steam the corn a little, whereas skipping the soak will give you a heavier smokey flavor. Either method is fine.
• Place the corn on the grill over medium-high heat, rotating occasionally, for about 15-20 minutes or until the kernels are tender. Serve immediately.