Recipe

Step 1: Shuck corn, remove silks, break ears in half and blanch in boiling water for 2 minutes.

Step 2: Build a 2-level fire in your grill, which means you put all the coals on one side of the grill and leave the other side free of coals. When the flames have died down, all the coals are covered with gray ash, and the temperature is medium (you can hold your hand 6 inches above the grill for 4-5 seconds), you’re ready to cook.

Step 3: Rub the corn ears all over with the oil and sprinkle them with the salt and pepper. Put the ears on the grill directly over the coals and cook, rolling them around to ensure all of the sides are getting some attention from the fire, until they are golden brown all over, which should take 4-6 minutes.

Step 4: Remove the corn from the grill and place the ears in a large bowl. Add olive oil, Parmesan cheese, basil, salt and pepper and toss so corn gets well coated.

Serves 4-6 as a side dish.

Reprinted with permission from The Big-Flavor Grill: No-Marinade, No-Hassle Recipes.