SOAK CORN ON THE COB BEFORE GRILLING RECIPES

Steps:

• Pour the water into a large pot, and stir the sugar and 1/2 cup salt together until dissolved. Place the ears of corn into the pot, and allow to soak at least 30 minutes but no longer than 8 hours.
• Preheat an outdoor grill for high heat, and lightly oil the grate.
• Remove the corn from the soak and grill the ears, turning every 2 to 3 minutes to cook the kernels on all sides. Brush the grilled corn with butter, and season to taste with salt and pepper.

Steps:

• Heat a grill pan or outdoor grill over high heat (about 450° to 500°). For the grilled corn: Pull off all of the layers of the green husk, except for the two layers closest to the kernels. Pull those two layers back without detaching them. Remove all of the thin threads of silk from around the kernels of the corn. Fold the reserved pieces of husk back over the corn kernels, leaving a couple of gaps of open space.   Place the corn on the grill over direct heat, cover and cook for 5 minutes. Rotate each ear with a ¼ turn, cover and continue to cook 5 more minutes.  Repeat 1 to 2 more times to cook all sides of the corn, 15 to 20 minutes total. Corn will become bright yellow and caramelized in spots when cooked through. Remove from the heat.  For the garlic-chive butter: In a small bowl, combine the butter, garlic, chives, paprika, and black pepper. Mash and stir with a fork to combine.   Remove the charred husks from the corn. Spread all over with garlic-chive butter, sprinkle with salt, and serve immediately.