RECIPE
Vegetable
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Hot summer impacts yellowish impression on our mind, a color matches perfectly with peeled corn on the grill. After a succession of meat devouring weeks, we recommend switching to some fresh, healthy meals. Among them, the grilled corn is a preference, which would restore our sensitive taste bud and evoke some old pastoral memories before summer is end.
Photo by Dragne Marius on Unsplash
5 ears corn in their husks
5 tbsp unsalted butter
freshly ground black pepper, to taste
kosher salt, to taste
5 tbsp unsalted butter
freshly ground black pepper, to taste
kosher salt, to taste
1
Preheat the grill to a high heat.
2
Remove the silk from the top of each ear to prevent it from catching fire. Peel the first layer of husks to ensure the corn get better and quicker cooked.
3
Put the corn onto the grill and cook for 4-5 minutes, until the husk on underside gets darkened. Then flip it over for another same period of time. Grill and flip it until all sides of husks are black, which could last for about 20 minutes.
4
During the time prepare for the butter sauce: put unsalted butter into a skillet and melt it by heating; spray some salt in.
5
When the corn is done, transfer it onto a platter and shuck it after 5 minutes rest. Brush all parts with butter, and sprinkle with some black pepper. Serve warm.
NotePad
Choose fresh, in-season corns so that they guarantee a great taste even with simple grilling ways.