Crispy, smoky skillet corn

The secret to this corn is to get your cast-iron skillet piping hot. Whether you use an outdoor grill or a hot oven, the pan’s heat is essential to creating the irresistible, crisp crust on the corn.

Serves 4

6 ears corn, shucked 1/3 cup coarsely ground cornmeal

(polenta works just as well) 2 tsp kosher salt 1 tbs bacon fat (may substitute unsalted butter, olive oil or canola oil) PLACE an 20cm cast-iron skillet on an outdoor grill set to medium-high or in a 220° oven to heat up for at least 10 minutes.

Cut the kernels off the corn cobs and place them in a large bowl.

Use the blunt edge of your knife to scrape the milky liquid from the cobs into the same bowl. Reserve the cobs for another use, if desired.

Add the cornmeal and salt to the bowl and stir well to combine. Place the bacon fat in the scorching-hot skillet and tilt the skillet so the fat coats the bottom and sides.

Add the corn mixture and pat down in an even layer.

Cover the grill, cook for 15 minutes, until the top of the corn is bright yellow and the underside has formed a beautiful, crispy crust. Or roast (middle rack) in the oven for about 30 minutes.

Use a round-edged knife to loosen the edges of the corn, and a flexible spatula, as needed, and carefully invert the corn on to a serving platter. Serve immediately.