Introduction
Discover the delightful and smoky flavors with our Ember-Roasted Corn on the Cob. This method of cooking corn is inspired by traditional barbecues, infusing each kernel with a charred sweetness that’s hard to resist.
Tips for this recipe
- Ensure the fire is at its peak temperature before roasting to achieve optimal smokiness.
- Rotate and baste corn with butter regularly to evenly distribute flavors.
Why you will love this recipe
Embrace the rustic charm of an open fire, where each ear of corn is transformed into a caramelized masterpiece. The simplicity in ingredients highlights the natural flavors and textures, making it an unforgettable treat.
Ingredients
- 6 ears of corn, in husk
- Softened unsalted butter
- Kosher salt
Advised equipment
To create this dish, you’ll need:
- Charcoal grill or smoker with high heat capability.
- Grilling tongs and a spatula for handling corn.
- A pair of oven mitts to protect your hands from the heat.
- Aluminum foil (optional, but helpful for wrapping ears if needed).
History of the recipe
The tradition of roasting corn over an open flame is as ancient as agriculture itself. Indigenous peoples in North America were known for their smoky grilling techniques, which they used to enhance the flavors of corn and other foods. The Ember-Roasted Corn on the Cob pays homage to these age-old practices while giving them a contemporary twist.
Fun facts about this recipe
Did you know that roasting corn directly over an ember imparts it with its distinct smoky flavor? This technique dates back thousands of years and is still cherished for the complex taste profile it brings to our tables. Ember-Roasted Corn on the Cob not only connects us to these historical practices but also introduces them in a modern culinary setting.
