Name: Grilled Corn and Poblano Chile Salad
Yield: 4 servings
Ingredients: Vegetable oil (for grill); 2 tablespoons fresh lime juice; ¾ teaspoon hot sauce (such as Frank’s); Kosher salt; 4 ears of corn, in husk; 2 small poblano chiles; 3 tablespoons unsalted butter; 2 scallions, chopped

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Laura Murray

Psst…you don’t need to presoak or preshuck corn before grilling it. Just put the whole ears on the grate and the husks and silk will slip right off afterward. You’re welcome.

Recipe notes