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.
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.
Unsalted butter, kosher salt and freshly ground
Olive oil flavored with garlic or herbs, chopped
Mayonnaise or salted butter, chile powder, lime
juice, crumbled firm cheese (cotija or feta)