Another great summer side that is so simple and delicious.
Simply husk the ears of corn - as many as you need. Brush them with olive oil and sprinkle with Kosher salt and pepper.
Place corn on a hot grill and cook on all sides until it as brown as you like (I like lots of dark grill marks on my ear.)
To finish the cooking process, place all the grilled ears in a large bowl and cover tightly with plastic wrap. Allow them to steam for about five or six minutes. Enjoy.
Great with compound butter - put a softened stick of butter in a food processor. Add salt, pepper and any herb you like. Try cilantro and lime or sage or your favorite. Pulse until combined. Place butter on wax paper and form a roll (like slice and bake cookies). Can be kept in freezer until needed.