Corn on the cob, with the husk pulled back and used as a handle, is a typical snack at street fairs all over New York. In the spring, the Ninth Avenue Food Festival sees about 20 blocks of Ninth Avenue shut down while vendors and restaurateurs sell food to people who stroll happily down the middle of the crowded street, munching as they go. And someone is selling grilled corn on nearly every block.
6 ears corn on the cob, husks on
Butter or olive oil
Salt
1. Prepare a medium-low charcoal fire or preheat a gas grill on medium for 10 minutes.
2. While the grill heats, pull down the husks but leave them still attached at the bottom. Strip off and discard all the silk. Rub the corn kernels with butter or oil and sprinkle lightly with salt.
3. Pull the husks back over the corn and grill over direct heat for 10 to 15 minutes, until the husks are charred.
6 ears corn on the cob, husks on
Butter or olive oil
Salt
1. Prepare a medium-low charcoal fire or preheat a gas grill on medium for 10 minutes.
2. While the grill heats, pull down the husks but leave them still attached at the bottom. Strip off and discard all the silk. Rub the corn kernels with butter or oil and sprinkle lightly with salt.
3. Pull the husks back over the corn and grill over direct heat for 10 to 15 minutes, until the husks are charred.
Cabin Life staff/ food styling by John Bäck 
Dutch Oven
None
Bear Pattern Wall Mounted Hooks
None
