This Recipe is part of the Get Your Grill On Serious Barbecue Menu
This one’s a backyard party classic that I take to a new level. To protect those delicate, sugar-sweet kernels, I grill each cob in its husk. Then towards the end of cooking, I peel the husk back and let the corn develop just a bit of tasty char. As if this weren’t lovely enough, I bring it all up a notch with a cilantro pesto and plenty of butter. Note: If you’re not a fan of cilantro, feel free to use basil or parsley instead.
Ingredients
8 ears of unhusked corn on the cob
4 limes, each cut into 4 to 6 wedges
Fleur de sel
16 tablespoons (8 ounces) unsalted butter cut into pats
Cilantro Pesto
1/2 cup cilantro leaves, any large stems removed
2 tablespoons freshly squeezed lime juice
1 garlic clove, grated on a Microplane grater
1 teaspoon kosher salt
1 teaspoon finely ground fresh black pepper
1/4 cup canola or vegetable oil
1/4 cup extra virgin olive oil
Directions
1. Keeping the husks attached, peel back in sections on each ear of corn, and remove the silk. Cover the exposed corn with the husk.
2. Soak the corn in cold water for 5 to 10 minutes.
3. Preheat one grate of a well oiled charcoal or gas grill to medium high and another to medium.
4. Place the cilantro, lime juice, garlic, salt, and pepper in a small food processor or in the blender. Pulse to combine. Slowly while running, drizzle in the oils. Alternately the pesto can be combined by hand. Set aside.
5. Place the corn, still covered by the husk, on the medium high grate. Cook for 3 minutes, turn to the other side and cook for 3 minutes.
6. Remove from the grill, peel back the husk, return to the grate to mark and lightly char the corn on all sides, about 3 to 5 minutes in total.
7. Remove from the grill and brush generously with the pesto. Squeeze lime over the ears and sprinkle with fleur de sel. Serve with any remaining limes and pats of butter on the side.
Serves 8
From Serious Barbecue by Adam Perry Lang. Photographs by David Loftus. Copyright © 2009. Published by Hyperion. Available wherever books are sold. All Rights Reserved.
Buy the book!
Thought that was sweet? You’ll enjoy: