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Place the corn in their husks on the hot grill. Cover the grill. Turn the corn occasionally, until the husks are completely blackened and charred on all sides, about 15 to 20 minutes. 3 Remove the corn from the grill. Let them sit for 5 minutes or until cool enough to handle. Remove the silks and charred husks from the corn. If you need to, use a damp towel to protect your hands from any sharp edges from the charred corn husks as you peel them off.
Season each ear with salt and pepper and top with a few pats of butter. Wrap and seal with the foil and place on a preheated grill. Grill the corn on the cob for 20 minutes, turning each individually wrapped corn on the cob every 2 minutes. How long to steam corn: Fill a pot with 2 inches of water and bring to a boil. Add shucked and rinsed ears of corn to a steamer basket and place over the boiling pot of water. Cover the pot and steam the corn on the cob for 7Â­-10 minutes or until the corn reaches desired tenderness.