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
The Best Tools, Tech & Toys for 2015
Plus: The World's Most Efficient Workout
ON NEWSSTANDS NOW
Martin Short's Life Advice
Sign up to receive the Men’s Journal newsletter and special offers from MJ and its marketing partners.