Easy for sure. New to me, and I hope for a lot of you as well.
1/ Leave the ears exactly as they are. No soaking, shucking*.
2/ Place on the pit and cook as usual. I go ~ 3/4 HR @ 350º, turning and rotating once.
3/ This is the new part. Using a sharp knife and a cutting board cut the stem end off the ear ~ one row of kernels in. Now squeeze the ear at the other end where the silk protrudes. The kernelled cob slides
right out leaving the husks and silk. Somewhat like squeezing a watermelon seed..
*By not shucking or soaking the flavour and moisture is locked in.
