6 SERVINGS
Chris Schlesinger, owner of the East Coast Grill in Cambridge, Massachusetts, has inspired many of my grilled recipes through the years, including this one. In the masterful Salsas, Sambals, Chutneys & Chowchows (co-authored with John Willoughby), he uses grilled corn just as I do in this dish. Try it. It’s easy, smoky, and delicious.
6 ears sweet corn
5 tablespoons fruity extra-virgin olive oil
½ teaspoon toasted sesame oil
1 tablespoon unsalted butter
4 large garlic cloves, finely chopped
Salt
Freshly ground black pepper
1. Break off the stem end of the corn ears and peel back the husks, but do not remove. Clean all the silk from around the ears and re-cover the exposed corn with the husks. Soak the corn in cold water for 10 minutes.
2. While the corn is soaking, heat 4 tablespoons of the olive oil, the sesame oil, and butter in a heavy saucepan until hot, about 350°F. Add the garlic, stir, and then turn off the heat. If the garlic begins to brown, remove the pan from the stove.
3. Prepare a hot fire for grilling or preheat a gas grill to 425°F. Arrange a rack 3 to 4 inches from the heat and brush or spray the rack with the remaining 1 tablespoon olive oil. Pile the coals to one side of the grill to create a cool section, or turn the heat on the gas grill to medium (about 350°F). Place the corn on the rack, still covered by the husks. Grill for about 5 minutes and, using tongs, turn the ears to the other side and grill for 5 minutes. Turn the corn again and grill for 4 more minutes, then remove from the heat. Peel the husks back and brush the corn with the seasoned oil. Serve with salt and pepper.