Corn grilled in its husk with creamy pecorino dressing
Corn husks are like nature’s little foil packets, only better. They allow the kernels to cook in their own steam and not dry out while they’re on the grill and, at the same time, take on the burning husks’ smoky aroma. Make sure you use the freshest corn you can find, because this really makes all the difference when cooking them in this way. If you can’t get corn cobs in their husks, blanch them lightly before grilling them and then spread with the dressing.
Prep
10 min
Cook
30 min
Serving size
4 people
Ingredients
4 corns on the cob, husks on
2 tbsp parsley, roughly chopped
For the dressing:
2 large egg yolks
1 tsp dijon mustard
1½ tbsp lemon juice
2 garlic cloves, peeled and crushed
2 anchovies, roughly chopped
35g pecorino, finely grated, plus extra finely grated to serve
Black pepper
100ml sunflower oil, plus extra for greasing
Method
1. Make the dressing: add the egg yolks, mustard, lemon, garlic, anchovies, pecorino and a very generous amount of black pepper to a food processor, and pulse a few times until well combined. With the machine running, drizzle in the oil in a slow and steady stream until completely incorporated and the dressing has a mayonnaise-like consistency.
2. Put a well-greased large griddle pan on to a high heat, or light up your barbecue. Prepare the corn on the cob by gently pulling back the husks, leaving them attached at the base; discard the silk by pulling at the threads.
3. Rub a heaped tablespoon of the dressing on to each of the cobs, smoothing it out to coat the kernels. Pull up the husks to encase the corn again (don’t worry if some of it is exposed) and, once the grill is smoking, grill the corn, turning from time to time, until the husks are completely charred and the insides are tender – 15-20 minutes.
4. To serve, pull down the husks again, and rub all over with some more of the dressing. Finish with a sprinkling of extra pecorino and the parsley, and serve with any extra dressing alongside.