Sobre esta receta

Dulce, ahumado y perfectamente chamuscado — este clásico elote a la parrilla es una comida básica del verano. Asado en la vaina para retener la humedad, luego terminado directamente sobre la llama para esos granos chamuscados irresistibles, se termina con una generosa cantidad de mantequilla y un poco de sal. Simple, confiable y absolutamente complaciente cada vez.

Instrucciones

1. 1

   Pull back the husks on each ear of corn without removing them — peel the husks down to the base but leave them attached. Remove and discard the silks (the stringy threads). Fold the husks back up around the corn to re-wrap each ear.

2. 2

   Soak the husk-wrapped ears of corn in a large mixing bowl of cold water for at least 15 minutes. This prevents the husks from burning too quickly on the grill and steams the corn from the inside.

3. 3

   Preheat your grill to ^[medium-high heat], about ![400°F]. Clean and oil the grates.

4. 4

   Remove the corn from the water and shake off any excess. Place the corn directly on the grill grates. Close the lid and grill for 15 minutes, turning with tongs every 5 minutes, until the husks are charred and the corn feels tender when pressed.

5. 5

   Using tongs, carefully peel back the husks (they'll be very hot — use a kitchen towel if needed). For extra char and flavor, place the bare cobs directly on the grates for 2–3 more minutes, turning occasionally, until you see golden-brown grill marks on the kernels.

6. 6

   Remove the corn from the grill. While still hot, brush generously with softened butter using a pastry brush or by rolling the cob over a stick of butter. Season with kosher salt and freshly ground black pepper. Garnish with fresh parsley if desired and serve immediately.