Fire-roasted Corn
In Mexico, this dish is sold on the street and called Elotes. There, it is usually spread with mayonnaise or sour cream, spiked with lime juice and chile powder then finished with a crumbly cheese such as Cotija or queso fresco. Simply dressed with only butter, salt and pepper; a flavored butter like Chipotle Herb Butter or Mexican style, fire-roasted corn is a great compliment to any grilled meat. The corn is sweeter than boiled corn and the subtle smokiness gives an exotic edge to this basic food.

Cut the silk that is on the outside of the husk if you like. Please DO NOT open the cornhusk, soak it or remove the inner silk. These steps are unnecessary and may cause the corn to taste musty.

Pre heat a wood, charcoal or gas grill, oven broiler (high) or oven (450 degrees).

Begin cooking the ears. For the grill or broiler, rotate often and cook until the outer husks are well charred and the corn kernels give a little when squeezed, about 7 to 10 minutes. For the oven, place on the center rack and bake, rotating 3 or 4 times, until the outer husks are slightly brown and crispy and the corn kernels give a little when squeezed. About 15 to 18 minutes (The more ears in the oven at one time, the longer it will take).

Allow the corn to steam in its husk for about 5 or 6 minutes and then remove the husk. The silk will remove easily while husking after the corn is roasted.

Chef Daniel Hoyer teaches recreational cooking classes, leads culinary tours to Mexico and Southeast Asia and is the author of Culinary Mexico and Fiesta on the Grill. His next book, Culinary Vietnam is forthcoming. You can learn more about Hoyer's culinary adventure tours at www.welleatenpath.com.