Season with Applewood Smoked Sea Salt
1. Peel back the husks of the sweet corn, so they point in the opposite direction. Then remove the silky inner strands with a brush.
2. Preheat the grill on high. Lightly brush each cob with olive oil, and place on the grill with the cobs over the fire and the husks over the front edge to prevent burning. Turn fire down to medium.
3. Using the husks as handles, turn the corn every two minutes (and switch their places), in order to grill evenly. Once lightly charred – about 12-15 minutes – serve immediately with butter and Applewood Smoked Sea Salt.
For the Infused Oil:
1 cup extra virgin olive oil
3 garlic cloves smashed
1 sprig fresh rosemary
10 large leaves of basil, crushed in your hands
Pinch of sea salt
Pinch of fresh cracked pepper
6 ears of corn, husks and silk removed
1 Tablespoon of chives, minced
For the Infused Oil: In a small sauce pan combine all of the above ingredients. Cook over very low heat for 20 minutes until the garlic is tender. Serve with crusty bread, vegetables or use as a finishing condiment. Store up to 2 weeks in the refrigerator in a lidded container.
Soak corn in cold water for 20 minutes. Carefully peel back corn husks to within 1 inch of bottoms; remove silk. Rewrap corn in husks and secure with kitchen string if necessary. Grill corn, covered, over medium heat for 15-25 minutes or until tender, turning occasionally. Cut strings and peel back husks. Grill lightly with husks peeled back, so there is a light amount of charring on the kernels.
Brush with infused oil. Sprinkle lightly with sea salt and chives. Serve immediately.