High heat caramelizes the corn to make this a savory dish with a sweet, chewy edge. Serves 4
- 4 ears of corn, shucked
- 1 tsp vegetable oil
- Salt and pepper, to taste
- 1 to 2 tbsp unsalted butter
- 8 to 12 basil leaves, finely shredded
- 1 lime
- Salty, crumbly cheese such as cotija, feta, parmesan, or pecorino, to taste
Fire up the grill or broiler. Lightly rub cobs with oil and place on grill or in broiler, turning as some spots char to a rich brown. Don't turn them into charcoal – half caramelized and half still bright yellow is a great balance of sweetness and fresh crunch.
Take corn off the heat and let cool. Cut the kernels off the cobs and season with salt and pepper in a bowl.
In a small saucepan over medium heat, melt the butter and add basil. When the butter foams, stir it into the corn. Squeeze half a lime's worth of juice into the bowl, and crumble in as much cheese as you like. Stir and add more salt, pepper, lime, and cheese to your taste.