There’s nothing like the simple pleasure of sinking your teeth into a corn on the cob — amply worth the minor nuisance of getting those little fibers wedged between your teeth.
As delicious as traditional boiled corn on the cob is, when grilled it’s even more of a treat.
- 4 large ears fresh corn, husked to the last 2 layers only
- 1 Tablespoon olive oil or vegetable oil
- Unsalted butter or extra-virgin olive oil, to taste
- Sea salt and freshly ground black pepper, to taste
Brush the husks with the olive or vegetable oil and set aside on a tray. When the grill is ready, place the corn directly on the grill and grill until the 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.
Remove the husks, spread a little butter on the cobs or brush with a little extra-virgin olive oil. Season with salt and pepper, to taste, and serve.