Gretchen McKay

Refreshing cocktails for summer

Mint mojito/Gretchen McKay

When it comes to a cold adult beverage, I almost always opt for a hop-heavy pour of India pale ale. It’s a learned taste, to be sure, but one that never seems to disappoint.

But when Pittsburgh’s steamy, sticky weather rolls around, making T-shirts stick to your ribs like a damp shower curtain, I thirst for a drink that’s a bit crisper, more refreshing, and lends itself to slow sipping while hiding from the sun under the shade of an umbrella.

Nothing hits the spot when it’s hot outside like a summer cocktail. Often effervescent and almost always fruity, these alcoholic-mixed drinks cool you down like nobody’s business. Plus, they’re prettier than a pint of beer and feel more celebratory, too, not to mention an art form if you’ve ever watched a really good bartender prepare one of the specialty artisanal cocktails that are all the rage now. Composed of fresh ingredients such as citrus juice, fruits and herbs, housemade syrups and small-batch bitters, hand-crafted cocktails have flair.

Best when shared, cocktails are pretty easy to make at home so long as you’ve got the basics: alcohol, simple syrup (bring equal parts sugar and water to a boil in a small pan, stir until sugar has dissolved, then cool) and plenty of ice. This time of year, you’ll also want to introduce some sort of fresh fruit for flavor.

The best summer cocktail is one where the flavors blend well, and it goes down smooth — so smooth, you could sit with friends and drink one after the other and not even realize it.

“When you’re outside in the sun, you want a drink that’s refreshing on a hot day,” says Scott Schaffer, general manager at Lidia’s Pittsburgh in the Strip District, which this month opened a new outdoor lounge featuring a small plate menu and signature cocktails.

Cooling bourbon-based drinks are always popular in summer, along with mules, a light and fizzy hot-weather cocktail made with ginger beer, citrus juice and a jigger or two of alcohol. Lidia’s version, dubbed the Smallman Mule, pairs chamomile-infused vodka with limoncello, pomegranate liqueur and ginger beer.

Below, we offer recipes for five easy cocktails to cool you down during the dogs days of August. They’re perfect for entertaining, or when you just feel like chillin’ on the back porch. Cheers!

Gretchen McKay: gmckay@post-gazette.com, 412-263-1419 or on Twitter @gtmckay.

Sorry Not Sorry

Sorry so Sorry cocktail/Gretchen McKay

PG tested

Light and refreshing, this whiskey-based cocktail goes down so easy. To make honey syrup, bring equal parts honey and water to boil in a small saucepan, turn down to a simmer and stir until the honey is completely dissolved.

2 ounces Canadian whiskey

3/4 ounce honey syrup

3/4 ounce lemon juice

1/2 ounce peach liquor

2 dashes peach bitters

Soda water

Lemon peel, for garnish

Fill cocktail shaker tin with ice. Add whiskey, honey syrup, lemon juice, peach liquor and peach bitters, and shake.

Strain onto fresh ice in Collins glass. Top with soda water and garnish with lemon peel.

Makes 1 cocktail.

— Alison Hilard, Butcher and the Rye

Blackberry-Thyme Margarita

Blackberry Margarita/Gretchen McKay

PG tested

Margaritas lend themselves to all different kinds of fruit. Here, inspired by a drink on the menu at Big Burrito’s Mad Mex restaurant, I dress up the classic tequila cocktail with fresh blackberries and thyme simple syrup. 

For thyme simple syrup

1 cup water

Small bundle of fresh thyme

1 cup sugar

For cocktail

Lime wedge

Coarse salt for glass rim

2 ounces 100 percent agave tequila

2 ounces freshly squeezed lime juice

1 ounce thyme simple syrup

1 ounce orange liqueur

1/3 cup fresh blackberries

Make simple syrup: Add water and thyme to a small saucepan, and bring to a boil. Reduce heat, and allow to simmer for 15 minutes. Add sugar, and stir until it dissolves. Remove from heat.  Cool, then strain out the leaves, transfer to a sealed container and refrigerate for up to 1 month.

Rub rim of glass with the lime wedge.  then dip the rim of the glass into a plate that’s been coated with salt. Combine tequila, lime juice, simple syrup, orange liqueur and blackberries in a blender and process until smooth. If you’re fussy, strain mixture over cheesecloth into an ice-filled glass; if not, pour directly over ice.

Makes 1 cocktail.

— Gretchen McKay

Smallman Mule

Smallman Mule/Gretchen McKay

PG tested

This is an Italian twist on a classic mule cocktail. To make chamomile-infused vodka, soak 10 chamomile tea bags in one 750-milliliter bottle of vodka for 24 hours, then remove the bags. 

1 ounce infused chamomile tea-infused vodka

1/2 ounce limoncello

1/2 ounce pomegranate liqueur

Ginger beer

Lime slice, for garnish

In a highball glass, add tea-infused vodka, limoncello and pomegranate liqueur. Top with ice and pour in ginger beer to top. Stir cocktail and garnish with a lime.

Makes 1 cocktail.

— Lidia’s Pittsburgh

Strawberry-Peach Sangria 

Strawberry-Peach Sangria/Gretchen McKay

PG tested

White wine sangria is a perfect summer drink because it’s so light and refreshing. It’s important the sangria sits overnight in the refrigerator to allow the flavors to meld.

1/4 cup sugar

1/4 cup peach brandy

2½ cups sliced strawberries

750-milliliter bottle albarino wine, or other crisp white wine, chilled

1 cup chilled club soda

1 peach, thinly sliced

3 thyme sprigs

1 purple basil sprig, optional

1 sweet basil sprig, optional

Combine sugar and brandy in a pitcher; stir until sugar dissolves. Add strawberries and wine; chill 8 hours or overnight. Just before serving, stir in club soda, peach slices, thyme and basil, if desired.

Serves 8.

— “Amazing Recipe Makeovers” by the Editors of Cooking Light (Oxmoor House; May 2016; $21.95)

Mint Mojito

PG tested

It’s hard to beat the simplicity of this classic Cuban highball made of lime juice, muddled mint, sugar, rum, and a hit of soda. This recipe gets an added kick with mint simple syrup. Be careful not to over-muddle the fresh mint, or it will become bitter. 

For mint simple syrup

1 cup mint leaves

1 cup sugar

1 cup water

For cocktail

7 to 8 mint leaves, rinsed and patted dry

1 lime, rinsed, dried, and cut into quarters

1 ounce mint syrup

2 ounces white rum

3 to 4 ounces club soda

1 sprig fresh mint, for garnish

Prepare mint syrup: Drop mint leaves into a saucepot. Briefly muddle them, pressing on leaves until they begin to break down slightly. Add sugar and water, and simmer over medium heat, stirring, until sugar dissolves. Cool, then strain out the leaves, transfer to a sealed container and refrigerate for up to 1 month.

Prepare mojito: Drop mint leaves and lime quarters into a Collins glass, and gently muddle. Fill glass with crushed ice. Add mint syrup, rum and club soda. Stir and garnish with a mint sprig.

Makes 1 cocktail.

— Adapted form “Forager’s Cocktails” by Amy Zavatto (Sterling Epicure; 2015)


Into the (Wild) Woods of New Jersey


The Wildwoods’ free beaches stretch for five miles across the shores of North Wildwood, Wildwood and Wildwood Crest/Gretchen McKay

 

 

 

 

 

 

 

 

 

 

WILDWOODS, N.J. — Beach vacations, done right, have a magical way of getting you to eat, drink and do things you’d normally steer clear of on a regular weekday. Take roller coasters. I hadn’t been on one in years, ever since a wild ride on the Phantom’s Revenge at a Kennywood school picnic left me dizzy for weeks.

Yet, there I was under the stars on a recent Tuesday, my knees stuffed under a bar in a seat high above the Atlantic Ocean on The Great White, a rickety beachfront wooden roller coaster on New Jersey’s Wildwoods Boardwalk. After first stuffing myself silly with funnel cakes, mango-flavored teppanyaki ice cream and a cold beer.

One of the newer treats on the Wildwoods Boardwalk is “ice pan” teppanyaki ice cream./Gretchen McKay

Biking, boogie-boarding and boating on vacation? Par for the course. But hurtling down a 25-foot drop into a dark tunnel under the boardwalk before creak, creak, creaking 110 feet back up so my daughter and I could plunge, screaming, 100 feet back down toward the ocean? Not in my wheelhouse.

Yet something about the ocean air and pulsing energy of this two-mile stretch of the Jersey Shore made me throw caution to the wind. Crazy-crowded and loud once the sun goes down, the boardwalk takes tacky to unrivaled heights with its gaudy souvenir shops, endless pizza stands, and vendors hawking 25-cent games of chance. But that’s what also makes it a hoot. Not to mention a nostalgic dose of old-fashioned kitsch.

The two-minute coaster ride is a perfect metaphor for the Wildwoods, the collective name for the “sister” beach towns of North Wildwood, Wildwood City and Wildwood Crest at the tip of Southern Jersey. Driving into town, there’s so much activity and so many people. With more than 8 million visitors each summer season, Wildwoods is the most-visited family vacation destination at the Jersey Shore, surpassed only by Atlantic City. And where are the highrise beachfront hotels? But like the Great White, the island grew on me. By the time I left, I was already planning a trip back. Here’s why.

Wildwoods’ beachfront out-and-back wooden roller coaster, The Great White at Morey’s Piers.

You can’t help but love the beaches, which are so insanely wide that it takes a good 5 minutes to walk from the boardwalk to the water’s edge. Plus, they’re free. (Although you will have to pay to park; bring plenty of quarters to feed the meters.) The Wildwoods also is a great town for cycling, with a recently expanded bike path, and boasts a handful of museums in which to kill time when it rains, including the working Hereford Inlet Lighthouse, the National Marbles Hall of Fame and a converted ’60s motel devoted to doo-wop.

There’s also free fishing and crabbing, free entertainment most summer nights along with Friday night fireworks and some of the coolest architecture on the East Coast.

Whereas neighboring Cape May celebrates Victorian design, the Wildwoods lives and breathes doo-wop. During the 1950s and ’60s, brothers Wilbert and William Morey built a small empire of candy-colored motels on the island inspired by the MiMo-style hotels they saw during winter vacations to Miami’s South Beach. They were much smaller, of course, but just as stylized, with playful, futuristic architectural details such as acute angles, delta wings, cantilevered roofs and lots of flashing neon.

The Googie or doo-wop style, as it came to be known, was an immediate hit with tourists, and eventually the area became home to some 200 such family-owned motels, says Dan MacElrevey, president of the Doo Wop Preservation League. With their kidney-shaped pools, plastic palm trees and garish fluorescent signs, “they were different and more fun.”

Built in 1958 and now restored, the Caribbean Motel in Wildwood Crest, NJ, was the first motel in the Wildwoods to use full-size plastic palm trees. It is listed on the National Register of Historic Places and is famous for its unique crescent-shaped pool/GWTIDA

As tastes changed and beach-goers sought more modern accommodations, many of those buildings fell into disrepair and were demolished. The remaining 96 or so might be gone altogether had a group of business owners and architectural buffs not gotten together in 1997 to form the preservation league, with its mission of keeping the architecture and spirit of doo-wop alive in the Wildwoods.

“They realized how cool it was and that it needed to be preserved,” says Mr. MacElrevey, an original board member and also a key force in an artifact-filled Doo Wop Experience museum that opened in 2007.

How much does Wildwoods love the Googie style? Enough that its Acme and Wawa markets and Walgreens all have neo-doo-wop-inspired signs.

As Kirk Hastings writes in “Doo Wop Motels: Architectural Treasures of the Wildwoods,” “These structures are actually a lot more than just buildings. They are imagination run wild, with soaring ramps and crazy angles. They are visual wonders … they are nostalgia, reminding us of a simpler, more optimistic time …. Most of all they are fun. There is a magic there that is hard to explain.”

Today, the state-designated Wildwoods Doo Wop District is home to the largest concentration of preserved midcentury doo-wop buildings in the U.S. So when you stay in one of its motels, you’re living history.

One of the most famous is the Caribbean, built in 1958, saved from demolition in 2004 and placed on the National Register of Historic Places in 2005. The first to “plant” plastic palm trees in the Wildwoods, it appears ready for blast off with a “levitating” ramp, canted glass walls and recessed “spaceship” lighting. Other notables include the Polynesian-themed Waikiki, the air-travel themed Pan American and the Chateau Blue Motel, built in 1962 with a heart-shaped pool.

If you prefer neo-doo-wop, the boutique StarLux Hotel across the street from the huge Wildwood sign, originally built in 1957, is the bomb. A $3 million renovation in 2000 created lodging the Jetsons might consider checking into, what with its angular roof lines, all-glass lobby and lava lamps in each room. More adventurous guests can also bed down in one of two vintage Airstream trailers in a lot across the street.

The Wildwoods is not luxurious, but like some of the roller coasters you’ll find along the Jersey Shore, it’s quaint and quirky, like a vacation into the past. As singer Bobby Rydell, who in 2014 was immortalized in a mural on the boardwalk, crooned in the ’60s: “Woah, woah, woah those Wildwood days.”

If you go

Getting there: The Wildwoods, N.J., is about 400 miles from Pittsburgh, but the 6½-hour trip is an easy highway drive via the Pennsylvania Turnpike to New Jersey’s Atlantic City Expressway/Garden State Parkway. Take Exit 4B and stay on Route 47 East until it becomes Rio Grande Avenue, which leads right into Wildwood.

Where to stay: There are more than 8,000 hotel, motel and bed and breakfast rooms for all budgets on the island, including many in vintage doo-wop style motels.  The retro StarLux (305 E. Rio Grande Ave., Wildwood; 1-609-522-7412) is the island’s boutique hotel, and has a new miniature golf course for the kids. One of the larger hotels on the island, the Adventurer Oceanfront Inn (5401 Ocean Ave.,Wildwood Crest; 1-609-729-1200) offers 2-, 3- and 4-room suites geared to families with pool and ocean views.

Where to eat: The Wildwoods is not a foodie town, but that’s not to say you’ll go hungry. The boardwalk is home to all your favorite eats, from pizza and cotton candy to fudge, taffy and buckets of hand-cut Curly’s Fries, a beach staple since 1974. Some of it is incredibly cheap: A hot dog can be had for $1 and I lost count of the many $6.99 breakfast specials offered on the boardwalk. Off the boardwalk, we enjoyed authentic Neapolitan pizza at Poppi’s Brick Oven Pizza (4709 New Jersey Ave., Wildwood), decent Mexican at Bandana Mexican Grill (5607 Atlantic Ave., WIldwood Crest), and some of the largest mussels I’ve ever seen at Dog Tooth Bar & Grill (100 E. Taylor Ave., Wildwood).

Other local favorites include Schellenger’s for seafood (3516 Atlantic Ave., Wildwood), Duffer’s for ice cream (5210 Pacific Ave., Wildwood) and Laura’s Fudge for saltwater taffy and candy (357 E. Wildwood Ave., Wildwood). Keep in mind that Wildwood Crest is dry.

Activities: Bikes are easy to rent ($10 and up/hour) and are allowed on the boardwalk north of its famous 17-foot-high sign and colorful concrete beach balls at Rio Grand Avenue until 11 a.m. After that, pedestrians have to share the wooden walkway with the town’s famous Sightseer Tram Cars ($3 each way), which as day turns to night is no small feat given the crowds — when a voice warns “Watch the Tram Car, please!” it’s not kidding.

Old-school Italians will be happy to teach you how to play bocce from 7 to 11 p.m. daily at Wildwood Bocce Court (6300 Ocean Ave.) and you also can take a free fitness class each day at 8:30 a.m. on the beach pier at Heather Road, Wildwood Crest. If you swim, there’s comfort in knowing the beaches have  lifeguards and Wildwoods also has several designated surfing areas.

Singer Bobby Rydell, famous for creating the Wildwoods, NJ, anthem “Wildwood Days,” is honored with a mural on the wall of the Monster Truck building on Wildwood’s oceanfront boardwalk. It was unveiled in 2014/Gretchen McKay

The Wildwoods Boardwalk, which stretches 38 blocks, boasts three amusement piers featuring more than 100 rides and attractions. There’s also a waterpark.

And for architecture fans, the Doo Wop Experience museum (4500 Ocean Ave., Wildwood, across from the convention center) offers guided “Back to the ’50s Neon Nights” bus tours every Tuesday and Thursday at 8 p.m. during the summer season ($13 adults/$8 kids; 609-523-1958). Or pick up a map for a self-guided tour at the free museum, open Tues., Thurs.-Fri. from 5 to 9 p.m., and 10 a.m.-10 p.m. Sat.-Sun.

Info: wildwoodsnj.com or 1-800-992-9732.

Jazz up corn on the cob

Mexican-style corn/Gretchen McKay

Lots of sweet butter and a sprinkle, or two, of salt. Maybe some freshly ground black pepper, if a shaker’s within easy reach on the picnic table. That’s how so many of us enjoy fresh-picked corn on the cob.

It’s hard to go wrong with tradition, but simple isn’t necessarily better when it comes to summer’s hallmark vegetable. It’s just … simpler.

Sweet and tender, corn on the cob lends itself to any number of toppings.

Mexican-style corn, topped with spicy sriracha- or chipotle-flavored mayonnaise and crumbly cotija cheese, is particularly hot right now, showing up in any number of this season’s grilling cookbooks and also making a welcome appearance in local Pittsburgh restaurants such as Tako, Downtown, and Big Burritos’ Max Mex.

But that’s just the start. It turns out corn can be made even tastier when you brush it with a tangy basil vinaigrette and dust it with salty Parmigiano-Reggiano, or slather it with a homemade herb butter. And how about wrapping it in thick slices of bacon before you throw it on the grill. While it’s cooking, brush it with a peppery chipotle-honey glaze. Talk about savory treats that will get kids and veggie-adverse grownups to eat their vegetables.

Local corn soon will be available in spades, so why not start thinking about some ways to jazz it up a bit with color, flavor and texture after you’ve tired of plain and simple cobs?

The traditional method of cooking corn on the cob, after it is husked and the silky threads pulled away from the kernels, is to boil it: Drop the corn into a large pot filled with boiling salted water, cover, let the water return to a boil, and then turn off the heat and keep the pot covered. After about five minutes, remove what you’ll eat during a first round; remaining corn can be kept warm in the water for another 10 minutes or so. But it also can be broiled (four to six inches from the heat, for 10 to 15 minutes), roasted in the oven (at 350 degrees for about 20 minutes), or cooked on the grill.

Grilling adds a hint of smoke and char to the vegetable. Throw the naked cobs over a hot fire and grill them, turning occasionally, until the kernels are tender and charred, about 10 minutes total. Or, wrap ears in aluminum foil, with or without butter or oil inside, and cook over a hot grate or directly on hot coals, until is done, about 15 to 20 minutes.

My favorite way to grill corn is the easiest way, in the husk. Soak the unshucked ears in water to cover for at least 15 to 20 minutes, remove corn from water and shake off excess. Place corn on the hot grill grates (heat should be medium-high), close cover and grill for 20 minutes, turning every five minutes or so until the corn is tender when pierced with the tip of a knife. Pull the husks back before serving (the silks will come right off). The husks will get black, but no worries! The corn inside will stay moist.

If you like, you can get fancy and pull the husks off during the last five minutes of cooking, remove the silks and grill the ears until they’re lightly browned all over.

When choosing corn, look for the freshest cobs possible — preferably corn that’s been picked that morning; the longer it’s off the stalk, the more the corn is past its prime. The debate over whether to go with tiny kernels or plump ones is endless. Ditto with whether to choose yellow, white or bi-color butter and sugar corn (no matter what your parents told you when you were a kid, there’s no correlation between the color of corn and its sweetness). What is important is that the kernels, when you gently peel back the top of the cob or feel them through the husk, are closely spaced and even.

Fresh corn will keep for a day or so in the refrigerator, unshucked in a bag. But really, who can wait that long for the quintessential taste of summer?

Gretchen McKay: gmckay@post-gazette.com, 412-263-1419 or on Twitter @gtmckay.

Basil-Parmesan Corn

Basil-Parmesan Corn/Gretchen McKay

PG tested

Fresh and zesty basil vinaigrette doesn’t just dress up tomatoes, grilled chicken and pasta salad — it also makes a great topping for grilled corn. 

For basil vinaigrette

1 small shallot, roughly chopped

2 cups tightly packed fresh basil leaves, stems removed (about 4 ounces)

1 clove garlic

1/2 teaspoons red pepper flakes

1/2 cup olive oil

2 tablespoons white wine vinegar

1 teaspoon salt

Freshly ground black pepper

For corn

8 ears fresh corn

Freshly grated Parmigiano-Reggiano cheese

Blend all the ingredients for the basil vinaigrette for 1 minute, until very smooth. Taste and adjust salt and pepper as needed. Serve immediately, or refrigerate the vinaigrette for up to 3 days.

Prepare corn: Preheat an indoor or outdoor grill to high heat. Pull the husk down and keep it on to use for holding the corn later. Grill the corn over high heat until it starts to char. Remove from grill.

Using a pastry brush, brush some of the basil vinaigrette onto the corn and then heavily sprinkle with the grated cheese. Serve immediately.

Makes 8 servings.

— Adapted from whatsgabycooking.com

Bacon-Wrapped Corn with Chipotle Glaze

Bacon-Wrapped Corn with Chipotle Glaze/Gretchen McKay

PG tested

If they can make bacon ice cream, why not bacon-wrapped corn on the cob? It’s delicious! Be sure to secure the bacon strips with toothpicks; I didn’t and it fell off the cob when I turned it. For an even easier preparation, wrap the cobs in aluminum foil.

4 corn ears, husked

4 bacon slices

1/4 cup canned chipotle peppers

1/4 cup honey

1/4 cup butter, melted

Going from one end to the other, wrap bacon around each ear and secure with toothpicks. Set aside.

In a food processor or blender, pulse chipotle peppers until smooth. In a bowl, combine pureed peppers, honey and butter.

Spray grates of grill with cooking spray and set over medium-hot coals. Liberally brush bacon-wrapped corn with chipotle-honey glaze and arrange on grill. Grill corn, turning every 2 to 3 minutes and basting regularly with glaze, for about 20 to 25 minutes or until corn is cooked and bacon is crisp.

Serves 4.

— onionringsandthings.com

Mexican-Style Grilled Street Corn

PG tested

This spicy corn dish is a typical street food in Mexico. You can adjust the level of spiciness by adding more, or less, sriracha. If you can’t find cotija cheese, substitute parmesan. 

8 ears corn, husked

For sriracha aioli

½ cup mayonnaise

2 tablespoons sriracha, or more to taste

Juice ½ lime

Salt and cayenne pepper, to taste

For toppings

Crumbled cotija cheese

Red pepper flakes

Chopped scallions

Chopped fresh cilantro

Lime wedges, for squeezing

Prepare corn: Preheat an indoor or outdoor grill to high heat. Pull the husk down and keep it on to use for holding the corn later. Brush grill grate and coat with oil.

Make aiolil: Combine mayonnaise, sriracha, and lime juice in a bowl. Season to taste with salt and pepper, and set aside.

Put corn on grate and cook, turning every 5 minutes or so, until it starts to char. Remove from grill.

Drizzle corn with sriracha aioli, then spinkle with crumbled cotija cheese, red pepper flakes, chopped scallions and and chopped cilantro. Serve with lime wedges.

Serves 8.

— Jack McKay, Gretchen McKay’s son

Grilled Corn With Herb Butter

Grilled Corn with Herbed Butter/Gretchen McKay

PG tested

Compound (flavored) butters are ridiculously easy to make at home, and add so much flavor to meats, vegetables and roasted fish. All you need is a fork, full-flavored ingredients such as fresh herbs and garlic, and some plastic wrap. Use the ingredients below as a jumping off point; you can also use rosemary, sage and thyme. 

8 ears corn

1 cup (2 sticks) unsalted butter

1/4 cup chopped fresh flat-leaf parsley

1/4 cup chopped fresh chervil

1/4 cup chopped fresh tarragon

1/4 cup chopped fresh chives

1 small clove garlic, finely chopped

1/2 teaspoon anchovy paste (optional)

1/2 teaspoon sea salt

1/8 teaspoon freshly ground black pepper

Prepare butter: In bowl, using a fork, stir together butter, herbs, garlic, anchovy paste, salt and pepper. Transfer to a sheet of plastic wrap and using a rubber spatula and the plastic wrap, shape the butter into a log about 1½ inches in diameter. Wrap the log in plastic wrap and refrigerate until firm, about 30 minutes, before using, or store in the refrigerator for up to 1 week.

Prepare corn: Heat a charcoal or gas grill to medium-high. If you plan to grill the corn naked (out of the husk), peel back the husk and remove the silks. Keep the peeled-back husk on the cob, using it as a handle. Lube the corn with a little oil or butter. If you slip some foil under the husks during grilling, you will prevent them from burning.

If you prefer to grill the corn in the husk, simply toss the ears of corn over a medium-high fire — husk, silks and all.

Place corn on hot grill and cook. For unhusked corn, grill corn 20 minutes, turning every 5 minutes.

Serve corn with herbed butter.

Makes 8 servings.

— Adapted from “Williams-Sonoma Grill School” by Andrew Schloss and David Joachim (Weldon Owen, June 2016, $29.95)