Ember-Roasted Corn and LeeksPhoto by Kyle Johnson
No soaking, husking, or silking required: The corn cobs will slip right out of their husks when cooked.
Recipe information
Yield
4 Servings
Ingredients
4 ears of corn, in husks
2 leeks
Unsalted butter
Flaky sea salt
Preparation
Build a fire in a pit and let it burn down until coals are covered with ash. Rake a layer of coals away to one side of fire. Place 4 ears of corn, in husks, and 2 leeks on top. Roast, turning often, and adding more hot coals as needed, until husks are charred and peel back easily and leeks are starting to collapse, 15–20 minutes. Let cool slightly. Shuck corn. Trim roots from leeks; halve lengthwise. Remove tender inner flesh; discard charred layers. Spread vegetables with unsalted butter and sprinkle with flaky sea salt.
Recipe notes
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