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.

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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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