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Place the corn in a large stockpot, bowl, or any container large enough to hold all the ears of corn and fill it with water.
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(The corn must be submerged under water so make sure your container is large enough.)
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If you dont have a sufficiently large container, use your kitchen sink.
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Allow the corn to soak for 20 minutes.
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Remove from the container, shake off the excess water, and tightly squeeze the husks against the kernels of corn.
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Heat an outdoor grill to medium-high.
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Place the corn on the rack and grill for 10 minutes.
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Turn the corn over and grill for another 10 minutes.
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Remove from the grill and let sit for 5 minutes.
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Take the grilled ears of corn and pull back the husks, exposing the kernels.
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Place a sheet of aluminum foil on one side of the hot grill.
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Place the pulled back husks over the foil, allowing the exposed kernels to sit over the open grill.
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(This is done so the husks dont burn before the corn can char.)
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Allow the kernels to char for about 4 minutes per side, or until they become dark and golden brown on all sides.
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Brush or slather the corn with crema.
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I also like to dip lime wedges in cayenne pepper so that when theyre squeezed over the corn, the heat and acid are evenly distributed.
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Do this by placing the cayenne pepper on a small dish and pressing one side of the lime wedge onto it.
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Make sure to leave a few wedges pepper-free for those who dont like it hot.
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Surprisingly, if you use all of the condiments, the corn does not need salt.
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However, since that is a matter of taste, you may want to place some on the table.
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INGREDIENTS
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Corn
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This recipe can be made with corn that has been husked, using aluminum foil as a substitute for the husk.
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Place an ear of corn in the center of a sheet of aluminum foil.
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Sprinkle with a small amount of water and wrap the foil around the corn.
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Cook as instructed in the recipe.
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To char the corn, simply remove and discard the foil.
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TECHNIQUES
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Removing Silks from Corn
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The silks are the thin strings found inside the husk.
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Since they are inedible, they need to be removed.
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To do so, gently pull back the husks halfway down the ear of corn and pull out the silks.
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It is fine if a few are left behind.
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Fold the husks back over the corn.
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Making the Corn in the Oven
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This recipe can be made easily in the oven.
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Soak the corn as instructed and preheat the oven to 400F.
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Roast the corn on a baking sheet for 20 minutes.
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Then allow it to rest outside the oven for 5 minutes.
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Cover all of the husks with aluminum foil (so that they do not burn) and char the corn in the oven under the broiler.
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ADVANCE PREPARATION
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The corn can be soaked and grilled or roasted a few hours ahead of time and charred before serving.
