Andrea Reusing, chef at Lantern in Chapel Hill, NC, cooks whole ears of corn in the dying embers of a charcoal fire after the burgers or pork chops have finished cooking. "I love the efficiency of it," she says. The waning heat produces some sweeter bites and others that are more charred. Keep the husks on to protect the corn, and soak the ears before they hit the embers so the kernels don't dry out.
Recipe information
Yield
Makes 6 servings
Ingredients
Preparation
Step 1
Gently pull husks away from corn (do not detach from cob); remove silk. Pull husks up over corn to cover kernels. Secure husks tightly with string or a strip of foil. Soak in a large pot of room-temperature water for at least 15 minutes and up to 1 hour.
Step 2
Meanwhile, remove grill grate and build a hot fire in a charcoal grill, allowing fire to burn down until coals are completely covered with ash (or use the ash-covered coals remaining after grilling a main course).
Step 3
Push coals to one side of grill. Arrange 3 ears of corn in a single layer on cleared side of grill; cover corn with coals. Repeat on the other side with remaining coals and corn, spreading coals evenly over corn. Roast corn until most of the kernels are deep golden brown, about 10 minutes (some kernels will be flecked with dark brown spots). Remove husks; use a pastry brush to flick off any ashes. Serve with butter and salt.
