"Many cooks debate whether it's better to grill corn with the husks on or off. I'm of the husk-off school. Exposing the kernels to the fire gives corn a richer, smokier flavor, plus the pulled-back husks provide great no-mess handles," says Steven Raichlen.
Plus: More Vegetable Recipes and Tips
6 tablespoons unsalted butter, softened
1/2 cup freshly grated Parmesan cheese (2 ounces)
1 garlic clove, minced
Salt and freshly ground pepper
4 ears of corn
Vegetable oil, for the grill
How to Make It
Light a grill. In a bowl, mix the butter with the Parmesan and garlic. Season with salt and pepper.
Strip the husks from each ear of corn and remove the silks. Using kitchen string, tie the husks together at the end of each ear to form a handle.
Lightly brush the grate with oil. Grill the corn over a medium-hot fire, turning, until partially cooked, about 5 minutes. Brush the corn with the Parmesan butter and continue grilling, turning frequently and brushing with more butter, until deeply browned and tender, about 5 minutes longer. Serve at once with the remaining Parmesan butter.
The Parmesan butter can be refrigerated for 5 days.
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