corn , Sour Cream , dill
Best for: A nostalgic street-vendor corn with a cool, tangy finish.
Boiled and roasted corn is the street snack of Russian summers. Grilling the ears in their husks steams the kernels while the outside chars; peeled back and dressed with butter, dill, and sour cream, it becomes a proper side dish.
Grill: Direct medium heat; 400°F. Equipment: Grill, tongs, pastry brush.
Ingredients
Rest: 5 minutes. Total: 35 minutes.
Corn
- 4 ears corn, husks on
- 1 tablespoon fine table salt, for soaking (optional)
To serve
- 2 tablespoons softened butter
- 1/4 cup sour cream
- 2 tablespoons chopped fresh dill
- 1/2 teaspoon fine table salt
- 1/4 teaspoon sweet paprika (optional)
Directions
Pull the husks back without tearing them off, remove the silk, and fold the husks back up. Soak the ears in cold salted water for 15 minutes if you like (not counted in the times above).
Heat the grill to 400°F.
Grill the corn in its husks for 18 to 20 minutes, turning every 5 minutes, until the husks are charred in patches and the kernels feel tender when pressed.
Rest for 5 minutes, until cool enough to handle.
Peel the husks back to form handles and strip away any remaining silk.
Brush the corn with butter, swipe with sour cream, and finish with dill, salt, and paprika if using. Serve at once.
Grilling tip: The husk handle is not just pretty — it keeps fingers clean and the sour cream where it belongs.
