- 6 ears of corn on the cob
- 2-3 tablespoons Chipotle EVOO, or Harissa EVOO, or Rosemary EVOO, or Butter EVOO
- paprika or smoked paprika (optional)
Heat grill to medium-high. Trim the tops and bottoms of the corn leaving the top end of the ear exposed. Peel back the husk of each ear, keeping it attached at the stem, and remove the silk from the cob. Once completely clean of silk, cover the corn back up with the husk. Place the ears of corn into a large pot of cold water with 1 tablespoon of salt. Set aside for 10 minutes. After ten minutes, remove the corn from the water and shake any excess water from the husks. Place the corn directly on the grill grates and close cover. Grill for about 20 minutes turning the cobs ¼ turn every five minutes. If desired, peel back the husks during the last few minutes of grilling to achieve grill marks and allow caramelization. Once done, remove from grill and cut away husks (optional). Immediately drizzle your chosen EVOO directly onto the corn.
Sprinkle with salt and paprika (optional) generously and serve immediately.