Grilled, golden ears of corn brushed with melted butter and simply seasoned with salt and pepper. A generous, sweet-and-savory classic to serve piping hot straight off the grill.
Ingredients
- 4 pieces fresh ears of corn in their husks
- 80 g unsalted butter
- 4 pinches fine salt
- to taste ground black pepper
Method
- Remove the damaged outer leaves from the ears, then pull back the remaining husks without tearing them off and remove the silks with your fingers; the kernels should be very clean and bright.
- Fold the husks back around the ears and let them soak in cold water while you prepare the grill; they must be quite wet to protect the corn at the beginning of cooking.
- Heat a barbecue, griddle, or grill pan over high heat; the surface is ready when it radiates intense heat and a drop of water evaporates instantly.
- Drain the ears, place them on the grill, and cook them, turning regularly; the husks should brown and the kernels should start to become tender under pressure.
- Peel back or remove the husks, then place the ears directly on the heat; let grill until you get golden grill marks and some kernels are lightly caramelized.
- While the corn finishes grilling, melt the butter gently; it should be liquid, fragrant, and still yellow, without browning.
- Immediately brush the hot ears of corn with melted butter, then season with fine salt and black pepper; serve as soon as the butter begins to coat the kernels and gleam.
Nutrition
Per serving
- Energy
- 153.2 kcal
- Protein
- 0.56 g
- Carbohydrate
- 2.24 g
- Fat
- 16.34 g
- Fibre
- 0.4 g
- Calcium
- 5.96 mg
- Iron
- 0.09 mg
- Magnesium
- 1.36 mg
