4 to 6 servings
6 ears sweet corn
5 tablespoons olive oil
½ teaspoon toasted sesame oil
1 tablespoon unsalted butter
4 large garlic cloves peeled and chopped finely
Salt and freshly ground pepper to taste
1. Break off the stem end of the corn ear and peel back the husks of the corn, but do not remove. Clean all the silk from around the inside of the ear and cover the exposed corn with the husk. Soak the corn in cold water for 10 minutes.
2. While the corn is soaking, heat the 4 tablespoons of the olive, sesame oil, and butter in a heavy sauce pan with a lid until hot, about 350 degrees. Turn the heat to low and keep warm.
3. Brush the grill with the remaining olive oil and prepare a hot fire for grilling or preheat a gas grill and arrange the rack 3 to 4 inches from the heat. Heat the grill to about 425 degrees.
4. Turn the heat to medium, about 350 and place the corn, still covered by the husk. Cook about 5 minutes and using prongs, turn to the other side. After about 5 minutes, turn the corn again. Turn the corn after 4 more minutes and remove from the heat. Peel the husk back and brush the corn with the seasoned oil. Serve with salt and pepper.