Charred and Zesty Grilled Corn with Cilantro-Lime Drizzle

1. Prepare the Corn

Peel back the husks of each ear of corn, but leave them attached at the base. Remove all the silk from the corn, then rewrap the husks around the ears.

2. Soak the Corn

Place the corn in a large pot, adding the kosher salt. Weigh the corn down with a plate to keep it submerged, then cover it with water. Let the corn soak for at least 30 minutes.

3. Heat the Grill

While the corn is soaking, heat your grill to medium-high.

4. Grill the Corn

Once the corn has soaked, drain it and, if necessary, use kitchen twine to secure the husks. Place the corn on the grill and cover. Turn the corn occasionally, grilling for about 25 minutes until the husks are slightly charred and the kernels are tender.

5. Cool the Corn

Transfer the grilled corn to a cutting board and let it cool until you can handle it comfortably. Then, fold back the husks to expose the charred kernels.

6. Serve the Corn

Spread the Creamy Cilantro Sauce on six medium plates. Place an ear of corn on each plate, drizzle with Charred Habanero Oil, and garnish with the minced fresh cilantro. Finally, add a lime wedge to each plate, ready for squeezing over the corn for an extra zesty kick.