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."
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