Kukurydza z Grilla

Ingredients · 4 servings

• 4Corn cob, husks loosened, silk removed
• 80 gButter, softened
• 15 gParsley, finely chopped
• 1 cloveGarlic, crushed
• 6 gSea salt
• 2 gBlack pepper, freshly ground
• 2 LWater, cold (optional)

Equipment

grill, large bowl, knife, cutting board, garlic press, spoon, pastry brush, tongs, small bowl, grill grate, serving platter

Instructions

1. 1
   Prepare Station

   Gather corn, butter, parsley, garlic, sea salt, pepper, water, a bowl, knife, board, garlic press, spoon, brush, tongs, and grill. · 5 min

   What to look for: All ingredients are measured and tools are within reach.

2. 2
   Clean Corn

   Peel husks back without detaching them, remove every silk thread, then smooth the husks down loosely around each cob. · 8 min

   What to look for: Kernels are exposed, clean, and still attached to their green husks.

3. 3
   Soak Husks

   Submerge the prepared cobs in cold water for 20 minutes, weighting them lightly if needed so the husks absorb moisture evenly. · 20 min

   What to look for: Husks look darker, flexible, and fully moistened.

4. 4
   Season Kernels

   Drain the corn, pull the husks back again, season kernels with sea salt and black pepper, then cover them with the husks. · 4 min

   What to look for: Seasoning is lightly scattered across the kernels before husks are closed.

5. 5
   Mix Butter

   Blend softened butter with chopped parsley and crushed garlic until the herbs are evenly dispersed and the butter looks green-flecked. · 5 min

   What to look for: Butter is creamy, spreadable, and evenly speckled with parsley.

6. 6
   Grill Covered

   Heat the grill to medium heat, place cobs on the grate, and grill for 15 minutes, turning every 5 minutes for even steaming. · 15 min

   What to look for: Husks are browned in spots and the corn feels hot and steaming inside.

7. 7
   Char Kernels

   Pull husks back from each cob and grill the exposed kernels for 5 minutes, turning often until golden patches appear. · 5 min

   What to look for: Kernels show light grill marks and caramelised golden edges.

8. 8
   Serve Hot

   Spread hot cobs generously with parsley butter, finish with a pinch of sea salt, and serve immediately while the butter melts. · 3 min

   What to look for: Butter melts into glossy kernels and parsley clings to the hot corn.