Photo by Laura Murray, Prop Styling by Sophie Strangio, Food Styling by Simon Andrews
Grill your corn right away 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.
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Ingredients
4–6 servings
6 Tbsp. Diamond Crystal or 3 Tbsp. plus 1¼ tsp. Morton kosher salt
6 ears of corn, in husk
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.
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