Cook
grill corn
Come August, you’ll appreciate having some new tips and tricks for cooking corn while it’s at its sweet, flavorful peak. Here are a few favorites:
- For hassle-free husking: Cook unpeeled cobs over indirect heat in a covered grill (about 400°F) for about 30 minutes; the husks will slip right off—silk and all—and the kernels will be perfectly tender. Slice them into salads, salsas, and pastas or eat straight off the cobs.
- For a twist on the popular Mexican street-cart snack (shown below): Grill husked cobs until lightly charred in spots, slather with mayonnaise, and sprinkle with bacon, oregano, Parmesan, salt, and pepper. Or swap out Parmesan for crumbled feta or goat cheese.
- For flavorful spreads: In a food processor, pulse a softened stick of butter with chopped herbs and other seasonings: Try mint with Thai red curry paste, chives with white miso paste, cilantro with lime zest and jalapeño chile, thyme and/or rosemary with roasted garlic.
