Delicious, sweet fresh corn is on our grill at least two times a week during the peak summer months. It’s hard to resist buying it when it’s so good and in season. We’ve prepared it many ways, but my favorite is just letting it slightly char lightly on the grill. Chef Viviane Bauquet Farre agrees. She decided to shuck the corn just down to the last couple of layers before grilling. Then she lightly bastes the husks with olive oil. Those husks creates a protective layer that keeps the kernals juicy but allows in just a hint of smoky flavor. Grilling in the husks isn’t a new idea. A common (and very tasty) way to grill is to soak the corn in the husk for hours (even overnight) and place on the grill. This helps to steam the corn and keep the kernals juicy. Viviane accomplishes the same result without having to soak the corn for so many hours.
In-Their-Husks Grilled Corn on the Cob
- 4 large ears fresh corn – husks removed to the last 2 layers only
- 1 tablespoon olive oil or vegetable oil to brush the ears
- unsalted butter or extra virgin olive oil to taste
- sea salt to taste
- freshly ground black pepper to taste
Preheat gas grill to medium-high heat or prepare charcoal grill.
Step 1: Brush the husks with olive oil and set aside on a tray. When the grill is ready, place corn directly on the grill and grill until husks are charred, rotating them so that they grill evenly on all sides. Transfer to a tray and let stand until cool enough to handle.
Step 2: To serve, remove husks, spread a little butter or brush cob with a little olive oil. Sprinkle with salt and pepper and serve.
Photo and Recipe Credit: Chef Viviane Bauquet Farre – www.foodandstyle.com