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Foraging with Alexis Nikole Nelson.
Few vegetables do as well on the grill as fresh, sweet corn. Tossing ears still in their husk onto the hot grate allows the kernels to steam so they’re plump and tender, not tough and dry. We then strip off the husks and return the corn to the grill for a few minutes for a light charring, which adds smoky, toasty flavors. If you’re looking for ways to kick up the flavor of grilled corn, see the recipes that follow. All employ the same grilling technique; the seasonings are added after husking, when the ears are tossed with a compound butter (see following recipes) and briefly returned to the heat.
ears corn, husks on
tablespoons salted butter, room temperature
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