Grilled Corn on the Cob

Take advantage of sweet summer corn with this classic North American side dish.

4 ears of corn
oil, for grates
1 Tbsp. butter, cut into 4 pats
sea salt
black pepper, freshly cracked
chili powder or ground paprika

Peel back husks, leaving them attached at the base of the ear. Remove and discard silk; pull husks back over corn. Place ears in a large bowl or pot; cover with cold water. Let soak 10 minutes.

Preheat grill to high; lightly oil grates. Drain corn. Arrange ears on grill. Cover and cook, turning occasionally, using tongs, until husks are slightly charred and corn is tender, 15-20 minutes. Remove ears from grill. Holding bottom of hot ears with a towel, peel back husks and, with a knife, coat kernels with butter.

Season corn with salt, pepper and chili powder or paprika.

Serve.

Makes 4 servings.