Photographs by Laura Murray, food styling by Simon Andrews, prop styling by Sophie Strangio
“Grilled corn tends to get dried out; I want the kernels to burst when I bite into it,” says Brad Leone. Grill your corn over the high heat of just-lit coals, then let it hang out in a cooler while you grill proteins and more delicate vegetables. The corn will finish cooking by steaming in the cooler and stay warm for hours. “It steams, gets nice and fragrant and juicy. Open up that cooler and pow, it’s like a Yankee Candle.”