Serious Eats: Recipes

Cook the Book: Grilled Corn on the Cob

Few foods conjure up fond memories of summers past like grilled corn on the cob. Sweet, perfect, and only available for a few summer months, from barbecues to clam bakes, no outdoor cooking event is complete without a few ears of corn. Everyone knows that corn is fantastic served simply with a slather of butter and some salt but it can also be turned into something sublime with a few simple additions. A sprinkle of Old Bay or a squeeze of lime juice and a dusting of chili powder are just some ideas.

Adam Perry Lang's time spent cooking in New Mexico inspired him to leave the world of fancy French restaurants to pursue a career in barbecue. This recipe for Grilled Corn on the Cob from Serious Barbecue uses a Southwestern cilantro pesto to spice up grilled ears of corn. Leaving the corn in its husk ensures that the corn will stay sweet and juicy throughout the cooking process.

Win Serious Barbecue

As always with our Cook the Book feature, we have five (5) copies of Serious Barbecue to give away this week.

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