Ingredients
Coarse salt
4 ears corn, silk and outer layers of husk removed, inner husks pulled back
1 teaspoon black peppercorns
1/4 cup extra-virgin olive oil
Preparation
In a large pot of boiling salted water, cook corn until just tender, about 5 minutes. Meanwhile, using a mortar and pestle or the blade of a large knife, coarsely crack peppercorns. With tongs, remove corn from pot, letting excess water drip off, and transfer to a serving platter. Immediately drizzle with oil and sprinkle with salt and cracked pepper. Serve warm or at room temperature.
