Grilled Corn on the Cob
With 90-degree days, mosquito bites, and a constant craving for ice cream or sorbet, it must be summer! It can be hard to cook in summer because an already hot kitchen quickly becomes unbearable when the stove is on, so chef Robert Turner takes us out to the grill. Corn on the cob, which can actually be eaten raw, becomes even more sweet and delicious when grilled. Leave it in the husk to give it an aroma and flavor that it won’t get if the ears are cooked directly on the grill.
4 ears of corn, husks on
1 lime, quartered
Salt & pepper
Peel back the husk, but don’t remove it completely. Remove the silks, then put the husk back in place. Soak the ears in water for at least 20 minutes. Heat the grill to high. Then reduce heat to medium high, place the ears of corn on the grill, and close the lid. Let the ears brown, but not burn, about two minutes. Then turn them 1/4 turn. Once the corn is grilled on all sides, peel back the husk and season with salt, pepper, lime juice, and butter, if desired.