·If you aren't able to grill outdoors, cook corn ears in a hot lightly oiled well-seasoned ridged grill pan over moderately high heat.
Recipe information
Total Time
50 minutes
Ingredients
Preparation
Step 1
If using a charcoal grill, open vents on bottom of grill, then light charcoal. Charcoal fire is hot when you can hold your hand 5 inches above rack for 1 to 2 seconds. If using a gas grill, preheat burners on high, covered, 10 minutes.
Step 2
Grill corn on lightly oiled grill rack, uncovered, turning, until kernels on all sides are tender and browned in patches, 10 to 15 minutes total.
Step 3
Cut corn off cobs (discard cobs) and purée 1/2 cup kernels with milk in a blender until smooth. Pour purée into a 2-quart heavy saucepan and stir in basil, salt, pepper, and remaining corn kernels. Cook over low heat, covered, stirring occasionally, until heated through, about 5 minutes.
