If there's one vegetable that shouts summer, it's corn. Sweet and rich, corn is an ingredient that can be used in almost anything. I mean, we put it in our fuel, after all—though I don't suppose that has much to do with its superb flavor.
Corn subsidies aside, corn is an incredibly versatile ingredient. Pureed in soups, left whole in potato salads or cornbread, mashed and baked into chips and tortillas, and even mixed into cake batters, corn finds itself adorning complicated recipes all over. This isn't one of those recipes, however. This is corn simplified.
In fact, this recipe is so simple, it could be called one-ingredient corn. It doesn't even really need the delicious herb butter recipe to go with it—although, let's face it; butter is always the way to go, so you should still lather these corn cobs up with it. Here the corn is cooked intside its husk, locking in all that delicious corn flavor. It also helps keep the corn moist during the cooking process. Now go run out and grab yourself a few cobs while they're still 30 cents each.
Grilled Corn on the cob
- 4 corn cobs, in their husks
- 1/4 cup unsalted butter, at room temperature
- 2 garlic cloves, finely chopped
- 1 spring rosemary, leaves finally chopped
- Salt & pepper, to taste
- Soak the corn in their husks in water for at least 1 hour before cooking. (This keeps the husks from catching fire.)
- Heat charcoals. Let ash over, about 20 to 30 minutes. Spread coals into an even layer over the grill. If using propane, heat the grill on high.
- Place the corn husks on the grill and cook for 45 to 50 minutes. Remove from the heat and let cool slightly. Once cool enough to handle, husk the corn.
- In the meantime prepare the herb butter by mixing the butter, garlic, rosemary, and salt and pepper together in a bowl until everything is evenly mixed.
- Before serving, brush the herb butter over the corn.