Meatless grilling series: corn in the husk

Your favorite herb can transform the classic cookout side.

"Grilled veggiesoften get overshadowed or left out altogether at barbecues in lieu of hot dogsand a million other smoky temptresses," says chef Amanda Cohen of New York City's popular vegetarian restaurant Dirt Candy. "But grilling vegetables gives you a chance to serve them at their finest." Packed with fiber and antioxidants, fresh corn on the cob is the perfect summer side. Cohen opts to prepare it with the husk still on, which allows the interior to become nicely steamed. Here, how to try it this season.

Also in this series: Argentinian Skewers and Eggplant Parm Paninis


4 ears of corn still in their husks
4 tablespoons unsalted butter, softened
½ teaspoon salt
1 teaspoon minced garlic
2 tablespoons of minced herbs (parsley, cilantro, basil, or whatever you have on hand)



Pull the husks back from the corn and remove the silks without removing the husk. Then pull the husks back up over the corn and soak the ears in water for a few minutes.


Remove from the water and shake off any excess liquid.


In a small bowl, mix the salt, garlic, and herbs.


Pull the husks back down and lightly brush each ear with 1 tablespoon of butter. Then spread the spice-herb mixture evenly over the corn kernels on all four ears.


Pull the husks back up and place on a very hot grill for 3 minutes on each side. Remove corn from grill, peel off the husks, and enjoy while warm.