This recipe is still a bit of a “work in progress”. I have been grilling corn out of the husk as described in a recipe from HOW TO GRILL
for years now. One problem I sometimes have around here is the corn is coming from out of state and is not anywhere near as fresh as native corn. Or I may buy native corn and not be able to use it all right away. I was intrigued wen I saw a recipe on America’s Test Kitchens where they brined the corn. They used salt & water and added sugar to make up for corn that is not so sweet. I thought this was the perfect solution to several items. First brining keeps the corn moist even under high heat direct grilling. Secondly it solves the problem of storing the corn all day: it can be in the brine and not only is the corn not loosing taste over time, in theory it is improving. Lastly it could deal with older corn that isn’t so sweet. I said in theory because a recent experiment had mixed results. I bought 4 ears of corn and brined 2 for 3 hours and I kept the other two in for a total of 8 hours. I wanted to see if the longer time made much of an improvement. My results were surprising. I did not care so much for this brined corn. I couldn’t taste any difference between the 3 hour and 8 hour batch. I wasn’t happy with the flavor - it just seemed off. What sweetness I could taste was a background flavor and not up front like corn that is naturally sweet. I also think putting the corn in the fridge interfered with the butter I put on before grilling. So I need to do some research on how other folks brine their corn and prep it after it comes out of the brine. It may have just been the last batch of corn I got. So right now brining looks good on paper only.