To me, nothing tastes like summer quite like freshly grilled corn on the cob. Unfortunately, corn is just starting to come into season here (I’m from New York , where corn season starts in early July), and the weather usually feels more like October than August. Still, it’s worth taking advantage of the odd rain-free day to break out the barbecue and grill some corn.

Ingredients

• Corn in the husk
• Butter (home-made if you have the time)
• Salt
• Pepper
• Red chili flakes (if desired)

Method

1. Some people suggest soaking the corn for at least 15 minutes to prior to cooking to add moisture. However, you should skip this step if you’d prefer a smokier-tasting corn.
2. Peel back the outer layers of the husk, leaving a few inner layers for protection. Remove the excess silk.
3. Light the grill. Wait until the charcoal is grey and the flames have dies down to place the corn on the cooking plate.
4. Turn the corn every 5 minutes or so as the husk turns brown. Don’t worry if it catches on fire – this just means that it’s cooking.
5. Keep turning the corn until the husk turns black. This should take 20-40 minutes depending on the wind and quality of your barbecue. Remove the corn from the husk – use a hand towel as it may be too hot to touch – and grill on the cooking plate for another 2-3 minutes.
6. Serve hot with butter, salt, pepper and, if you’re feeling daring, red chili flakes.