PREPARATION: 

Prep the Corn

• Pull back the corn husks from the cobs, leaving them intact.
• Remove the silk from the corn.
• Pull the corn husks back over the corn.

Soak The Corn

• Soak the corn in water for 1 hour.
• Shake the water from the corn after soaking and blot dry.

Season The Corn 

• Soak the corn in water for 1 hour.
• Shake the water from the corn after soaking and blot dry.

Prepare The Grill 

• Set the grill for direct cooking using Cowboy Hardwood Briquets or Hardwood Lump Charcoal.
• Add 2 Cowboy Hickory Smoking Wood Chunks, if desired.
• Heat the grill to medium-high heat, about 400°F. 

Grill the Corn

• Place the corn on the grill, husks side down.
• Grill for 10 minutes on each side.
• Pull back the corn husks and brush the corn with oil. Note: The corn husks can be removed completely at this stage, or you can use them as a handy handle.

Char the Corn

• Lightly char the corn on all sides. 
• Do not grill the corn until it is totally roasted and amber. For freezing it is best to have it slightly undercooked.

Freeze the Corn

• Remove the corn from the grill and let it cool.
• Cut the corn off the cob with a sharp knife. Remove moisture with a paper towel.
• Place 2-3 cups in a freezer-safe container.
• Mark the date and how many cups of corn the container holds.

Storing Frozen Corn

• Corn can be frozen up to 6 months.
• Thaw corn in the refrigerator overnight or in a bowl of warm water.
• Frozen corn can be directly into casseroles, salsas, and dips.

Notes:

• Cowboy Hardwood Lump Charcoal or Briquets can be used in this recipe.
• If you enjoy a smoky flavor, add Cowboy Hickory Smoking Wood Chunks or Smoking Wood Chips.
• When corn is on sale, stock up and double or triple this recipe!