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  Quick-Roasted Corn and Toppings


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INGREDIENTS
1-2 ears of corn per person

DIRECTIONS
Shuck corn and remove silk.
Use long tongs to place the corn on an open flame gas burner,
a very hot stovetop grill or heavy cast iron skillet without oil.
Rotate every 60-90 seconds.
Cook 5-7 minutes, until some of the kernels are lightly charred and the rest are tender.
Serve hot, warm or cold.
Full cobs are best hot—try one of the suggested toppings.
Cover and refrigerate leftovers.

TOPPINGS
Unsalted butter, kosher salt and freshly ground black pepper

Olive oil flavored with garlic or herbs, chopped fresh herbs

Mayonnaise or salted butter, chile powder, lime juice,
crumbled firm cheese (cotija or feta)

Copyright © 2014 Stefanie Samara Hamblen