The DU Lounge

SERVES 4 TO 6

12 ears corn, husked
Unsalted butter for serving
Kosher salt and freshly cracked black pepper to taste
4 limes, cut into wedges (optional)

1. Build a fire in your grill.

2. Fill your sink or a large pot with ice and water. In a large pot, bring
2 quarts of lightly salted water to a rolling boil over high heat. Add the
corn and blanch for 1 minute. Drain and plunge into the ice-water bath to
stop the cooking process; drain again.

3. When the fire has died down and the coals are medium-hot (you
can hold your hand 5 inches above the grill surface for 3 to 4 seconds), put
the corn on the grill and cook for 3 to 4 minutes, rolling often, until golden
brown.

4. Remove the corn from the grill, spread with butter, sprinkle liberally
with salt and pepper, and drizzle each ear with a squeeze of lime, if desired.
Serve immediately.

from Chris Schlesinger's "How to Cook Meat"
https://archive.org/details/howtocookmeat0000schl