SERVES 4 TO 8
This recipe is so fun. My friend Katie used to make it every week at Great Point. Great Point is one of the outermost beaches on Nantucket that is only accessible by boat or over-sand vehicles. It’s a really special and secluded place to spend the day, reading, surfcasting, and grilling. Just be careful the seals don’t steal your lunch!
Soaking the corn in the salt water not only seasons the corn, but the water soaked up by the husks will help steam the corn from the heat of the grill. No salt necessary.
INGREDIENTS
6 to 8 ears sweet corn, in the husks
If cooking at the beach, bring 2 plastic garbage bags or 1-gallon sealable storage bags. Pull or cut the very top of the husk off each ear, leaving the rest of the husk alone. Place the corn in a plastic bag and then into another bag to help prevent any punctures. Dip the bags into the ocean, filling with sea water. Tie or seal the bag and let the corn sit in the sea water for at least 1 hour.
If cooking the corn at home, fill a kitchen sink with 1 gallon of cold water and 1 cup of kosher salt. Place the corn in the salty water for at least 1 hour before grilling.
Preheat the grill to medium-high heat. Grill the corn until the husks begin to char. Peel the corn and enjoy.