Grilled Corn
Serves 4 to 8

While grilling husk-on corn delivers great pure corn flavor, it lacks the smokiness of the grill; essentially, the corn is steamed in its protective husk. By leaving only the innermost layer, we were rewarded with perfectly tender corn graced with the grill’s flavor. Prepared in this way, the corn does not need basting with oil.

8 ears fresh corn, 
Salt and ground black pepper
Butter (optional)

1. Grill corn over a medium-hot fire , turning ears every 1½ to 2 minutes, until dark outlines of kernels show through husk and husk is charred and beginning to peel away from tip to expose some kernels, 8 to 10 minutes. 

2. Transfer corn to platter; carefully remove and discard charred husk and silk. Season corn with salt and pepper to taste and butter, if desired. Serve immediately.

************

Grilled Corn with Herb Butter
Brush with herb butter just before serving. 

Melt 6 tablespoons unsalted butter in small saucepan. Add 3 tablespoons minced fresh parsley, thyme, cilantro, basil, and/or other fresh herbs and salt and pepper to taste; keep butter warm. Follow recipe for Grilled Corn, brushing herb butter over grilled corn in step 2.

************

Grilled Corn with Garlic Butter and Cheese
The buttery, nutty flavor of Parmesan cheese works surprisingly well with the flavor of grilled corn.

Melt 6 tablespoons unsalted butter in small saucepan over medium heat until bubbling. Add 1 minced garlic clove and cook until fragrant, about 30 seconds. Remove pan from heat and stir in 1/4 teaspoon salt. Follow recipe for Grilled Corn, brushing butter over grilled corn in step 2. Sprinkle with 1/4 cup grated Parmesan cheese and serve immediately.