Carefully pull back the corn husks from each ear taking care to not remove them from the base. Pull off and discard the silks. Rinse the ears under cold running water. Reshape husks around corn to ‘wrap’ them. Then place them into a bowl or sink bath of water for 15-20 minutes to saturate the corn husks and to help keep it moist during grilling. Drain, then wrap tightly in grill suitable aluminum foil.

Place each ear onto grill rack about 4-5 inches above heat source. Rotate 1/4 turn every 4-5 minutes. Grill for 15-20 minutes depending on heat. Test one by checking for doneness by inserting fork, the kernels should be tender.

Herbs are an essential part of cooking throughout history, and nowadays with year-round  availability of many herbs, cooking with herbs is a creative way to make your favorite dishes stand out. Using dried herbs is more of an art as they tend to have a stronger flavor, but don’t last as long. As with many herbs, use with caution and add over time. Melding of flavors is best achieved by cooking slowly, or letting the dish stand overnight in the refrigerator.

I’m not the best cook on the planet, but I know what my family likes and I know my way around a kitchen..  Occasionally I come upon an idea that I just love, and when JollyCook loves an idea he wants to share it with his fellow chef’s. This section will be for tips I find to be indispensable in the kitchen.