Eight ears of corn on a wooden surface, grilled and covered with herbs with herbs and cream on the side


Grilled Corn

Kernels of wisdom for your next cookout.

This is a technique Sam learned on the East Coast. [Editor’s note: recipe from Sam Mogannam’s Eat Good Food Cookbook.]


4 ears of corn, husks on

1 gallon seawater, or 1 gallon water with 1/2 cup salt dissolved


Soak the ears of corn with their husks on in the seawater/salted water for at least 30 minutes, up to a few hours.

Roast directly on grill or coals, turning every few minutes until the outer layer of the husk is charred, about 15 minutes.

For extra color and char, remove the husks and finish back on the grill. Serve with your favorite toppings.

Sam’s suggestion: Drizzle in butter, mayonnaise, or aioli. Squeeze fresh lime juice and sprinkle with chopped fresh cilantro (or basil, parsley, or chives) and chili powder.