Roasted Green Corn

Corn can be husked and silk removed up to 2 hours ahead. Wrap the cleaned ears in damp paper towels and refrigerate to prevent drying. Bring to room temperature 15 minutes before grilling for more even cooking.

Roasted corn is best eaten immediately. If necessary, cut kernels from the cob and store in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet over medium heat with a tablespoon of butter, or use cold in salads and salsas.