Photo: Adobe/sashka1313
One of my favorite things to get at the Minnesota State Fair is the roasted corn. It’s so delicious and dripping in butter. Yum. The folks working at the booth often have smudges of black soot on their person and clothes, and those in the back who are roasting the corn sport even more. It has to be hot back there, too. Thank you for your dedication to bring us this delicious corn.
When you would like a similar taste of roasted corn at home, turn to your grill. You can also top its butter-slathered surface with herbs if you like. Many cooks like to grill corn in the husk, but this method requires the extra steps of removing the silk and soaking the ears—and in the end, the corn comes out more steamed than grilled, says culinary instructor and cookbook author Molly Stevens, who shared these tips with Real Food. For a real summer treat, there may be no better way to cook peak-season sweet corn than directly on a hot grill, Stevens notes. Here are her steps to follow:
- Start by husking the corn (if you like, leave the husk attached and twist it into a sort of handle).
- Grill the ears over a hot fire, turning several times, until just browned, no more than 6 to 8 minutes. Don’t overcook or the corn will dry out.
- During the last minute of grilling brush with melted butter.
- Transfer to a serving platter, sprinkle with fresh herbs (chives or cilantro are especially good), and a squeeze of lime or lemon if you wish.
