WHOLE
ROASTED CORN
PREP TIME
5 minutes
ACTIVE TIME
30 minutes
TOTAL TIME
40 minutes
EASY
Grilling this corn in the husks steams it perfectly. If you have leftover corn, make a free-form corn salad.
12 ears sweet corn, husks on
1 cup mayonnaise
1 tablespoon kosher salt
1 teaspoon freshly ground black pepper
6 limes
1 cup freshly grated Pecorino Romano cheese (1½ ounces)
½ teaspoon red pepper flakes, plus more to taste
SPECIAL EQUIPMENT
outdoor grill or grill pan
1. Heat an outdoor grill to medium-high or heat a grill pan over medium-high heat (or set a rack in the center of the oven and preheat the broiler).
2. Carefully peel back the corn husks, leaving them attached at the base, and remove and discard the silks (the white threads between the corn and the husks). Set aside.
3. In a small bowl, combine the mayonnaise, salt, and pepper.
4. Using an offset spatula, butter knife, or your hands, rub each ear of corn with a heaping tablespoon of the seasoned mayonnaise, then carefully fold the corn husks back over the kernels, twisting gently at the tip of each ear to seal.
5. Grill the corn, rotating the ears every 5 minutes or so, until the husks are mostly black and the kernels have started to char a bit, 25 minutes total. (If you’re broiling the corn, set the ears on a wire rack set over a large baking sheet and broil, rotating them as directed.) When the corn is nearly done, quarter the limes lengthwise and grill or broil them until lightly charred, about 5 minutes.
6. Remove the corn and limes from the grill and let cool slightly. Remove and discard the corn husks (don’t worry if a few charred bits of husk remain attached to the corn—that gives it flavor).
7. Spread the cheese out on a small baking dish or plate. Squeeze a grilled lime wedge over each ear of corn, then roll the corn in the cheese to coat. Arrange the corn on a large platter, sprinkle with red pepper flakes, and serve with the extra lime wedges on the side.