Soak cobs, husks on, in a big bowl of heavily salted water for 20 minutes. Place cobs on a hot grill – charcoal is best, but gas will do – and cook on all sides until charred. Peel off the husks and serve with a few coarsely ground peppercorns, some chopped jalapeños, and a lot of shaved Parmesan cheese. "Presoaking the cobs in the salted water is key here," says Hergatt. "It creates a steaming effect, which lends a smokiness to the corn."
Credit: Amy Stocklein Images / Getty
Powered By ZergNet
How Liev Schreiber Fixed Himself
A Tough Guy Comes to Terms With His Troubled Past
Plus: How the Drug Cartels Took Over Mexico
ON NEWSSTANDS NOW
James Taylor's Life Advice
Sign up to receive the Men’s Journal newsletter and special offers from MJ and its marketing partners.