“Grilled corn tends to get dried out; I want the kernels to burst when I bite into it,” says Brad Leone. Grill your corn over the high heat of just-lit coals, then let it hang out in a cooler while you grill proteins and more delicate vegetables. The corn will finish cooking by steaming in the cooler and stay warm for hours. “It steams, gets nice and fragrant and juicy. Open up that cooler and pow, it’s like a Yankee Candle.”
Recipe information
Yield
4–6 servings
Ingredients
6
6
Preparation
Step 1
Combine salt and 3 quarts water in a large pot; stir until salt is dissolved. Add corn; let sit at room temperature at least 2 hours, or cover and chill up to 12 hours.
Step 2
Prepare a grill for high heat. Drain corn and grill until husks are lightly charred all over, about 15 minutes. Wrap in a clean towel and place in a cooler. Let steam at least 15 minutes and up to 3 hours.