AT A GLANCE
Cooking corn in the husk protects the corn itself from direct heat and helps to steam the inside.
|01||For chipotle salt, pound chilli and 1 tsp salt in a mortar and pestle until finely ground, stir in rind and remaining salt, set aside.|
|02||Peel back husks from cobs but don’t detach, then remove and discard silks. Replace husks, tie ends with kitchen string, place in a large bowl, cover with cold water and soak for 20 minutes. Drain well.|
|03||Heat a barbecue or char-grill over medium-high heat. Grill cobs, turning occasionally, until tender (10-12 minutes). Remove from grill, peel back husks, brush corn with butter, then grill, turning occasionally, until slightly charred (6-8 minutes). Scatter with chipotle salt and serve hot with sour cream.|
Note Dried chipotle chillies are available from Herbie's Spices.