Corn on the Cob, Grilled or Roasted

Grilled corn is unbeatable; I like to prepare it this way, but you can also peel down the husk, remove the inner silks and smooth the husks back in place; this will give you bright yellow corn with attractive, nicely charred husks. But I like to blacken the kernels a bit. Grilled corn is nice sprinkled with a little chili powder
too. Other vegetables you can use: None are quite the same, but you can grill whole zucchini.

8 ears fresh corn, shucked

Salt and freshly ground black pepper

Butter (optional

• Heat a charcoal or gas grill to medium-high heat and put the rack about 4 inches from the heat source. Or turn the oven to 500 F.
• Grill or roast the corn, turning occasionally, for 10 to 20 minutes, or until some of the kernels char a bit and others are lightly browned. Serve with salt, pepper, and, if you like, butter.
  Grilled Corn, Central and South American Style.
  • Peel back the husk without removing it and remove the silk. Smooth the husk back into place, but don’t worry about making it completely cover the kernels. Proceed with the grilling for 10 to 15 minutes. As the ears start to brown, carefully pull back the husk.
  • Coat the corn with butter and return to the grill with the husk back in place. Grill, turning occasionally, until nicely browned—some of the kernels will blacken, and that’s fine—another 5 to 10 minutes. Squeeze the juice of 1 lime on the corn, sprinkle with 1 tablespoon high-quality chili powder (to make your own, see chili powder
    ), plus more to taste, and serve immediately.
    Grilled Corn with Cream and Cheese.
    • Use the preceding variation if you like (omit the lime juice) or the main recipe: When the corn is done, sprinkle with chili powder to taste, then coat with Mexican crema, or thinned sour cream, about 1 tablespoon per ear, and sprinkle with grated cotija or Monterey Jack cheese, about 2 tablespoons per ear.
  • MAKES: 4 servings
  • TIME: 20 minutes