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 Brutal Charm of an NFL Hit Man
Plus: Jesse Ventura vs. the Navy Seals
ON NEWSSTANDS NOW
When to Say No to Your Doctor
Sign up to receive the Men’s Journal newsletter and special offers from MJ and its marketing partners.