Show #202

The best corn on the cob you will ever have…

Ingredients:

6 ears of fresh Michigan sweet corn in the husk with stalk stub
12 tbsps black truffle butter, softened (see recipe)
French white truffle oil
1/3 cup Wisantigo parmesan cheese

Method:

Pull all the husks back from each cob of corn without removing it. Pull off and remove all the silk, using a soft brush to get the last stubborn strands.

Using a rubber spatula smear 2 tablespoons of softened butter over each cob of corn. Return the husks to their original position and twist the top. Repeat with all cobs. Refrigerate the corn cobs to firm up the butter.

While the butter is firming up, prepare a charcoal or wood fire and let it burn until the coals are medium hot. Set the grill rack 4 inches from the hot coals. Lay the corn on the grill rack and roast for 15 to 20 minutes, turning frequently with tongs. Pull back some husks to test the kernels for doneness, if desired. When done, remove from grill, let cool for a few minutes and pull the husks back over the base and trim but leave the stubby stalk to use as a handle for picking up the corn.

Place corn oin a serving platter and garnish with parmasen cheese and a drizzle of white truffle oil, serve immediately