Chances are, somewhere in the heat of August you have fired up a grill at least a time or two, or even built your own campfire with branches scrounged from nearby woods. If you are bold, you have likely tossed every ingredient within your reach immediately onto the hot grate, waiting for that telltale crosshatch to appear, the one that makes your mouth water just at the sight of it.

Summer means corn on the cob, and whatever trip you may need to take to a local farmer’s market in order to find the freshest harvest, it is worth it. (If you have your own patch, so much the better!) Ears should be picked on the same day as served, for ultimate tenderness and flavor.

Roasted Corn on the Cob in the Husk

Ingredients

Several ears of corn (1 or 2 per person; lots more if trying out the fun and

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