Growing up we would roast tons of corn. My grandfather had acres of it. The secret to great corn is to soak it until you are ready to throw on the fire. The water soaks into the husks and only the layer on top gets charred. Leaving great tasting sweet corn on the cob.

Another corn on the cob tip: To easily remove the cooked corn from the cob, hold the ear upright in the center of a bundt pan. Then cut the kernels off with a knife. The corn will fall into the pan and you will have no mess. You can store in the freezer for fresh roasted corn for soup, salsa or side dishes long after the season is over.