Normally, I husk corn before grilling; I like the smoky flavor you get when the flames char the kernels. Here, we start with the husk on: The embers burn it off, smoking the corn from the outside in. You’ll love the sight of the green ears lined up on the glowing coals and the aesthetic dissonance of serving what looks hopelessly burned, to scraping off the blackened husk to reveal golden, smoky, incredibly sweet kernels inside. Fragrant basil butter takes the corn over the top.
To truly roast the corn in the embers, you’ll need a charcoal grill lit with natural lump charcoal or wood embers. If you have a gas grill, try roasting the corn in the husks. Work over a high heat so the husks actually blacken. If your grill doesn’t get hot enough to do this, remove the husks and roast the ears directly over the fire until golden-brown, basting with basil butter.
Serves 4
- 12 basil leaves or another leafy herb
- 10 tablespoons (1 1/4 sticks) salted butter
- 2 cloves garlic, minced
- 1/2 teaspoon freshly ground black pepper
- 8 ears of corn in the husk (the husks must completely cover the corn)
- A charcoal grill
- Natural lump charcoal or wood chunks (optional)
Thinly slice the tube lengthwise with a knife or kitchen shears and fluff the resulting slices to make the thin slivers of basil that are known as a chiffonade. Melt the butter in a heavy saucepan over medium heat. Add the garlic, sliced basil, and pepper and cook until fragrant and the garlic has lost its rawness, 2 to 3 minutes. Do not let the garlic burn. Keep the basil butter warm until ready to serve.
Light charcoal or wood chunks in a chimney starter. When the coals glow red, dump them into the bottom of the grill and rake them into an even layer.
Lay the corn on top of the coals and cook until the husks are charred jet black on all sides, 2 to 3 minutes per side, 8 to 12 minutes in all, turning with tongs to ensure even cooking. Transfer the corn to a heatproof platter.
Pull the burnt husks and corn silk off the corn; wear clean grill gloves to do this. Alternatively, you can use a stiff-bristled brush or scraper for removing the husks. Brush each ear with the basil butter and serve at once, passing any remaining butter on the side.
Recipe excerpted with permission from “Beer-Can Chicken: Foolproof Recipes for the Crispiest, Crackliest, Smokiest, Most Succulent Birds You’ve Ever Tasted (Revised)“ by Steven Raichlen, photos by Randazzo and Blau. Workman Publishing copyright 2024.
