Shelly's Recipe

EMBER-ROASTED CORN WITH LATINO FLAVORS

Category: Corn

Butter
1/4 cup (1/2 stick) unsalted butter, softened
2 teaspoons finely chopped fresh oregano
1/2 teaspoon kosher salt
1/4 teaspoon chipotle chili powder
1/8 teaspoon granulated garlic
1/8 teaspoon freshly ground black pepper

4 ears sweet corn (white or yellow), in husks

Prepare a three-zone split fire for medium heat. (Make two equal piles of charcoal on both sides of the grill and place a disposable pan between the coals, fill the pan halfway with water.)
In a small bowl mash the butter ingredients with the back of a fork. Mix until evenly distributed.

Trim the pointed end of each ear of corn, cutting off and discarding the fine “silk” sticking out of the husk. Remove and discard a layer or two of the tough outer leaves of each husk.

Carefully lay the ears of corn in a single layer on the charcoal grate, between the coals. Cook the ears of corn there, with the lid closed as much as possible, until the husks are browned and blackened in spots all over and the kernels are tender, 15-20 minutes, swapping the positions of the ears and rolling them over a few times for even cooking. If the outer leaves burn, that’s okay.

Carefully remove the ears of corn from the grill with long-handled tongs. Use a thick kitchen towel to work with 1 ear of corn at a time. Carefully peel off and discard the husk and silk from each ear of corn. Leave the stem ends attached to use as handles. Smear the butter mixture evenly over the kernels. Serve warm. Serves 4