Steamed Corn on the Grill - backyard gas grill

The problem with many grilled corn recipes is that they think the chef's focus is only on those ears.However, unless you just eat corn for dinner, most backyard barbecues are a lot of bayonets, keeping an eye out for ribs, burgers, sausages, etc.This technique of cooking corn on a grill is forgiving.Even if you happen to forget about other foods, it produces sweet, plump ears.As important as a busy chef: there is no need to soak for 30 minutes before throwing your ears into the grill.With butter.To read the enclosed story, see: 8 reliable tips for having a picnic in a public park (no vacation required ).Prepare the grill to heat directly.Preheat to medium temperature if gas grill is usedHigh (about 450 degrees ).If a charcoal grill is used, prepare charcoal or wooden coal balls using a metal chimney;Once the charcoal is gray and red, distribute the coal balls evenly under the cooking area.The grill should be ready, about 6 inch when you can put your hands on the grill for 3 to 4 seconds without pulling it away.At the same time, wrap 2 ice cubes per spike of cornTariff aluminum foil.Place the foil bundle on the grill;Close the lid and cook/steam for 20 to 25 minutes.When you peek in the foil, the ice melts and the corn grain looks wet and gets bigger.Discard the foil and place the steamed ears of the corn directly on the grill.Close the lid and rotate the ears for a quarter with pliers --Turn every 2 minutes until they find the color and smoke you want.We like some dark cores.)Serve warm.