Follow these steps for perfect results
Ears of corn
husked, silk removed
Water
cold
Sea salt
dissolved
Pull off the husks and remove the silk from each ear of corn.
Dissolve sea salt in a bucket of cold water.
Place the corn cobs (with husks pulled back or removed) into the salted water, standing stem end up.
Soak the corn for at least one hour.
Set up a brazier with charcoal and heat it until good and hot.
Take a few ears of corn out of the bucket.
Place the corn onto the grille and turn them every few minutes.
Roast the corn evenly until slightly charred.
Serve hot without butter or other seasonings.
Repeat until all ears of corn are roasted.
For variation, keep husks on during soaking, roast 10-15 minutes to steam.
Pull husks off and continue roasting.
Expert advice for the best results
Soaking the corn in salted water seasons it from the inside out.
Don't overcook the corn; it should be slightly charred but still juicy.
Experiment with different types of salt for varying flavors.
Everything you need to know before you start
5 minutes
Corn can be soaked in advance.
Serve the roasted corn on a platter or in a basket.
Serve hot off the grill.
Can be served as a side dish or snack.
Complements the smoky flavor.
Refreshing and doesn't overpower the corn's flavor.
Discover the story behind this recipe
Street food and summer grilling staple.
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