When it comes to grilling, sometimes it’s the simple things that taste the best. Take corn on the cob. At this time of year, fresh corn on the cob is readily available. The method I describe in this recipe is one of my favorites. It’s easy, it’s almost no work, and if you serve it with Lemon Basil Butter you’ll elevate simple corn to an art form.
If possible, avoid pre-packaged corn on the cob wrapped in plastic. It may be weeks old. Instead, look for hefty ears still in their husks. Even in big urban areas, you can often find very fresh corn at the local supermarket, still in its husk, dumped into a big bin with a hastily scribbled sign saying “Corn 4 for $1.” So what if it’s got some dirt on it? When you see big piles of corn at that price, grab it, cook it, and eat it! It will usually be very sweet and full of earthy corn flavor.
- 8 ears sweet corn, still in their husks
Prepare each ear of corn as follows: carefully peel back the leaves of the husk, but don’t pull them off. Pull out all the stringy corn silk and discard (if you have children hanging around in the kitchen, ask them to help!). When you’ve removed all the silk, fold the husks back up over the corn.
Now fill a bowl or pot – big enough to hold all the corn – with very cold water. Place the corn in the water, and soak for about 30 minutes. In the meantime, start your charcoal grill or heat up your gas grill. Position the rack about 6 inches from the heat. You want the fire to be medium-hot, or about 375-400 degrees.
After soaking the corn, drain it well. Arrange the ears on the grill rack and cover (make sure the vents are open). Soon you will smell the wonderful aroma of the husks. They will get very brown, even black, but don’t worry. The corn will be done in about 15 minutes. To serve, let guests shuck their own and slather on plenty of Lemon Basil Butter.
6 servings, easily multipled (just make sure your grill rack is big enough!)