With the husks still on, soak the corn and kitchen twine in cold water. 2 to 3 hours is best, but an hour will do. Fully submerge the corn in the water.


Very carefully start to pull the husks back, leaf by leaf, taking care to keep them attached to the stem at the bottom of the ear. Once all of the husk is


pulled back, pull all of the corn silk off of the corn kernels and brush with mustard sauce, Carefully pull all of the husk leaves back up, one by one, around the corn cob (in the same position they were before you started peeling). Be sure that they are covering it well all the way around. Use the twine to tie them and hold husks in place. (of course you can buy a grill gizmo for this)
Grill the corn over medium heat with the lid closed. Cook each side until the husk is a crispy brown to slightly black. The insides are protected by the layers of husk and the ice water they soaked in, so don’t worry if they over cook too much. Rotate a quarter turn after about 5 minutes, when the husks are brown. Different ears may cook faster based on hot spots on your grill, so adjust based on the color of the husk. A pair of large tongs works best Rotate in quarter turns until each side is browned, then remove from the grill. The husks will help keep the corn warm, but don’t wait too long!

Mustard Sauce:

¼ cup Lusty Monk  mustard

1/2 stick of melted butter

2 tablespoons beer