This dish is best at the height of summer when corn is at its peak at the farmers’ market; however, grilling the ears and adding basil bolsters the flavor and still yields a delicious treat. Just take care to be judicious with the smoked salt, since a little goes a long way.
Yield: 4 servings
Preheat grill to 425˚F and brush with oil.
Add butter and basil to a small bowl. Mix ingredients well and season with pepper.
This dish is best at the height of summer when corn is at its peak at the farmers’ market; however, grilling the ears and adding basil bolsters the flavor and still yields a delicious treat. Just take care to be judicious with the smoked salt, since a little goes a long way.
Yield: 4 servings
Preheat grill to 425˚F and brush with oil.
Add butter and basil to a small bowl. Mix ingredients well and season with pepper.
Add corn to grill and cover. Turn occasionally, until entire ears are charred but not burnt, about 15 minutes. Rub 1 tablespoon of butter on each ear until melted and sprinkle 1 tablespoon of cheese evenly. Sprinkle just a few grains of sea salt on to corn and serve immediately.
