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.
