"This side dish is so good, all it needs is butter and salt!" says celebrity chef Bobby Flay of this great summer side dish.
When I was growing up, my mom, like every mom at the time, would husk the corn and boil it in salted water.
While I have fond memories of corn prepared that way, once I became a chef, I learned that grilling or roasting corn in its husks is a far superior way to prepare it.
8 ears corn
1. Heat your grill to medium.
2. Pull the outer husks down each ear to the stalk end. Strip away the silk from each ear of corn by hand. Fold the husks back into place and tie the ends together with kitchen string.
3. Place the ears of corn in a large bowl of cold water with 1 tablespoon of salt for 10 minutes.
4. Remove the corn from the water and shake off the excess. Place the corn on the grill, close the cover, and grill for 15 to 20 minutes, turning every 5 minutes, or until the kernels are tender when pierced with a paring knife.
5. Remove husks from the cobs before eating the corn.
To remove the corn kernels from the cob:
1. Stand the cob upright on its stalk end in a large bowl or pan. Hold the tip with your fingers and cut down the sides of the cob with a sharp paring knife, releasing the kernels without cutting into the cob.
2. Run the dull edge of the knife down the naked cob to release any remaining corn and liquid.
Nutritional Information: Calories: 140; Fat: 1g; Cholesterol: 0mg; Sodium: 250mg; Total Carbohydrates: 33g; Dietary Fiber: 4g; Sugars: 5g; Protein: 5g.
Reprinted with permission from Bobby Flay's Grill It! by Bobby Flay, copyright © 2008. Published by Clarkson Potter.