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Grilled corn on the cob with basil and lime 8 super fresh ears of corn Kosher salt and freshly ground black pepper 1/2 cup extra virgin olive oil Juice of 2 limes 1/2 teaspoon minced chilis (depends on heat in the chilis and your taste) 1/4 cup chopped basil 1. Light a large grill to a medium-hot temperature—about 375°F. 2. Fill a big bucket with ice water and, leaving husk and silk in tact, submerge the corn. Soak for 30 minutes. 3. Combine the olive oil, lime juice and chili in a small pan and put on the grill for 5 minutes. Remove from the heat, season with salt and add the basil. 4. Shake out the corn to remove excess water. Set the corn on the grill and grill on three sides for 5 minutes each. Remove from the grill and allow to rest and steam for4 minutes. 5. To serve, pull the husks down off the sides of the corn, leaving it to hang off the bottom. Remove and discard the silk. It should come off easily at this point. Season the corn with salt and pepper and brush with the seasoned olive oil, being sure some of the basil adheres to the corn. 6. Eat immediately. 7. Pass toothpicks.
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