Simple Pan-Seared or Grilled Corn

On one of the many days this summer when I was happily preparing corn for dinner, it occurred to me that the classic method of boiling could dilute corn’s sweet flavor. I wanted to find a way to concentrate the flavor, and seal it in. I decided to husk the corn and cook it whole in a sauté pan, with nothing but some olive oil and salt. The result was corn that tasted sweet, rich and maybe just a little meaty. Cooking it on a grill produced the same results, but with a warm, smoky flavor. Here’s a delicious and easy way to make your corn stand up and take center stage. -- Louisa Shafia