It’s frustrating when people who consider themselves experienced cooks say, “It couldn’t be easier!” Most of the time, of course, it could. Timing, confidence and instinct are as important as a sharp knife to cooking well, and you can’t get those from a book.
However, I have to agree with the real cooks when it comes to grilling one of our most basic foods: corn on the cob. It may seem obvious, but we forget just how simple it is to make corn taste great. I know—Café Habana, lime and chili powder and that crumbly cheese, best corn ever, etc., etc. But the line there is always two hours long.
First, find a grill. (Hello, Prospect Park!) Just shuck the corn, rub it with olive oil, and sprinkle it with salt and pepper. (If you sense a recurring theme in this space, it’s only because olive oil, salt and pepper—and garlic, if that’s how you roll—are like G, C, and D on a guitar: learn those three chords and people will think you can play anything.)
Grill the corn over very hot coals until it’s maybe two-thirds blackened. Then eat it. When corn hits its stride later this summer, it won’t need any dressing at all. Seriously, what could be easier?