Grilled Corn With Onion And Cheese

1. 1

   Soak corn in water to cover at least 30 minutes or up to 4 hours.

2. 2

   Remove 3 or 4 pieces of husk from 1 or 2 corn ears; tear these pieces lengthwise into 1/4-inch-wide strips (you'll need at least 16 to 20 strips).

3. 3

   Pull back but don't remove the husk on each ear. Discard corn silk. Brush each ear lightly with butter and sprinkle with 1 tablespoon cheese. Pull husk up on 1 side of each ear and set husk-covered side on a flat surface. Arrange equal portions of onion slices on corn; pull remaining husk up to enclose onion and corn. Tie tip end of each ear with a husk strip (knot strips if pieces are too short). Tie another husk strip around center of each ear.

4. 4

   Lay corn on a barbecue grill over a solid bed of hot coals or high heat on a gas grill (you can hold your hand at grill level only 2 to 3 seconds). Close lid on gas grill. Cook, turning often, until corn is hot, about 20 minutes.

5. 5

   Pull open husks and season corn with salt and pepper to taste.

* Per serving · 4 servings · Values may vary.

No additional tips available.