GRILLED CORN
Serves: 4
■ Vegetable oil for the grill grate
■ 4 ears (cobs) of sweet corn, still in the husk
■ 4 tbsp (60 ml) unsalted butter
■ 1 clove garlic, minced
■ 4 fresh basil leaves, in slivers
■ Coarse salt
■ Freshly ground pepper
■ 3/4 cup (180 ml) freshly grated
■ Parmigiano-reggiano or Pecorino Romano cheese
1. Heat grill to high, brush clean and oil well.
2. Meanwhile, cut tapered ends off corn husks and strip them back as though you were peeling a banana. When you have exposed the entire ear of corn, tie husks back with string, which will give you a handle for eating the corn. Pull off the fine threads (silk). This preparation may be done well ahead of grilling.
3. Melt butter in a small saucepan over medium-high heat and cook garlic and basil until fragrant, but not brown, about 2 minutes.
4. Brush corn on all sides with butter mixture and sprinkle with salt and pepper. Arrange ears on the grate, keeping the husks away from the heat.
5. Grill the corn until the kernels are browned, rotating ears as they snap, crackle and pop from the heat.
6. Baste with more butter mixture as corn cooks. Total cooking time: 8-12 minutes.
7. Transfer corn to a platter, baste again with butter mixture. Sprinkle on all sides with cheese and serve.