Makes: 4 servings
Time: 20 minutes
Grilled corn is unbeatable; I like to blacken the kernels a bit, but you can also peel down the husk, remove the silk, and smooth the husks back in place; this will give you bright yellow corn with attractive, nicely charred husks.
Grilled corn is nice sprinkled with a little chili powder (to make your own, see page 648) too.
Other vegetables you can use: none are quite the same, but you can grill whole zucchini
Heat a gas or charcoal grill until moderately hot; adjust the rack about 4 inches from the heat source. Or turn the oven to 500°F. Grill or roast the corn, turning a few times until some of the kernels char a bit and others are lightly browned, 8 to 15 minutes total. Serve with salt, pepper, and butter if you like.
Mexican Grilled Corn (Elote) By far the best use of grilled corn: Stir together 1 teaspoon chile powder and ½ teaspoon cayenne. As soon as the corn comes off the grill, brush each ear with 1 tablespoon mayonnaise, then sprinkle with the chile powder mixture and crumbled Cotija or grated Parmesan cheese (½ cup total for 8 ears). Finish with a squeeze of lime juice.