I am a corn-on the-cob junkie and this method of preparation is by far the absolute best. I pulld the husks down to remove the silk, and then just put the husks back in place. This is just to “DIE” for!!!
1Place whole ears of corn in an ice chest. Pour beer over top. Dump ice out over the ears of corn. Place the lid on the cooler, and let sit 8 hours, or overnight.
2Preheat charcoal grill
3Place corn on the grill and close the lid. Grill for 20 minutes. Turn once halfway through cooking. Kernels should give easily under pressure when done. To eat, just peel back the husks and use them for a handle.
Finding the absolute best ingredients such a big part of Chef Antoine Westermann’s culinary career and the main drive behind all of his expertly crafted dishes. His relationship with farmers and purveyors are critical to his work as a chef. While visiting one of his providers in New York, the French chef describes his efforts to find the best local ingredients for his restaurant.
Summer Corn Chowder
Creamy and savory, this summer corn chowder is loaded with sweet kernels of corn, as well as chunks of smoky bacon and tender potato. Pureeing some of the corn helps intensify the soup's velvety texture (heavy cream and milk don't hurt, either). Read more.
An elevated version of the recipe we all know and love, Fresh Corn Spoonbread is almost just as it sounds – made with fresh ears of corn and served in single-serving ramekins with a spoon like you would corn pudding.