Corn on the Cob

1. Pull the outer husks down the ears of corn to the base. Remove the silk, keeping the husks attached.

2. Fold husks back into place, and place the ears of corn in a large bowl or clean sink filled with cold water for about 15 minutes.

3. Remove corn from water and shake off excess water.

4. Place the corn on the grill, close the cover and grill for 15-20 minutes, turning every 5 minutes, or until kernels are tender when pierced.

5. Remove the corn from the grill; wear oven mitts as the corn will be very hot! Serve drizzled with olive oil, sea salt, and pepper to taste.

6. If using a stove, follow these instructions instead:

7. Shuck the corn and break in half.

8. In a small stock pot, add the corn and cover with filtered water.

9. Cook over high heat until the water comes to a boil. Turn off heat and allow corn to sit in hot water until served.

10. Serve drizzled with olive oil, sea salt, and pepper to taste.