A flavorful side for a weekend cookout. The recipe is from Sam Sifton of The New York Times.
You can grill corn with the husks on. Or you can strip the husks partly off, remove the silks and re-wrap the ears. You can soak the corn in cool water before grilling. Or, blanch it in hot water. This is a blanch and grill recipe.
- 10 ears fresh corn
- 1 cup whole milk, optional
- ½ cup unsalted butter, room temperature
- Kosher salt, to taste
Build a fire in your grill, leaving one side free of coals. When coals are covered with gray ash and the temperature is medium, you are ready to cook. (You can hold your hand 5 inches above the coals for 5 to 7 seconds). For a gas grill, turn all burners to high, lower cover and heat for 15 minutes. Then turn burners to medium.
Fill a large pot halfway with water and set over high heat to come to a simmer. Add the milk, if using. Meanwhile, shuck the corn, removing both husks and silks.
Blanch the corn in the pot for about 3 minutes, then stack on a platter.
Apply just a little to each ear of corn, then place on the grill. Cook, turning often, until the corn is tender and some of the kernels are beginning to darken, about 5or 6 minutes. Serve immediately with remaining butter and salt.
Variation: instead of butter on the cooked corn, spread it with mayonnaise and sprinkle with cotija cheese.