Roasted Sweet Corn Bar
"Chef Bobby Flay suggests soaking the corn with its husk in salted cold water 10 minutes before grilling. This keeps the corn moist and steams it in the husk. Remove the corn silk but keep the husks on the corn. This recipe calls for 12 ears, but ready as many as you need; soak and grill as needed throughout the day...."
INGREDIENTS
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12 corn cobs, silk removed, husks kept on corn
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Cold water
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1 tablespoon salt
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Corn bar (see below):
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Lime sriracha butter
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Roasted red pepper oil
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Pesto oil
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Shredded Parmesan cheese
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Various salts
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