4 ears sweet corn in the husks
6 tablespoons unsalted butter at room temperature (use olive oil to feel healthy)
3 tablespoons minced fresh cilantro or parsley (sometimes green chiles)
2 cloves garlic, minced
Kosher salt and freshly ground black pepper
Set up the grill for direct grilling and preheat to high.
Strip back the corn husks, as you would peel a banana, exposing the kernels. Bring the husks together beneath the ear of corn to make a sort of handle and tie with string. (He used a strip of corn husk.)
Place the butter, cilantro and garlic in a bowl, and beat with a wooden spoon until smooth and creamy.
Lightly brush the corn ears with the butter and arrange on grill, positioning ears in such a way that the husks are away from the fire. Grill the corn until the kernels are handsomely browned on all sides, turning as needed, brushing the corn with more butter, and most important, seasoning generously with salt and pepper. Serve at once.
Makes 4 ears, enough to serve 2 to 4.
Sunday, September 24, 2000
