Corn:
Fresh ears of corn, husks on
Olive oil
Butter
Preheat gas or charcoal grill to medium-high heat.
Remove heavier outer husks from ears of corn. Peel back remaining layers of husks, leaving them attached. Remove silks with damp paper towels. Using strips of discarded husks, tie inner husks together, leaving corn exposed.
Brush corn with olive oil. Place onto heated grill so that tied husks hang over the edge of the grill to prevent them from burning. Grill over direct heat for about 15 minutes, turning every 5 minutes. Serve hot with butter and rosemary citrus salt.
Fresh Rosemary Citrus Salt:
Zest of 1 lemon
Zest of 1 lime
Zest of 1 orange
½ cup flaked salt, such as Maldon
1 tablespoon finely chopped fresh rosemary
Zest fruit onto paper towel and let air dry overnight. Add to salt and rosemary. Serve from saltcellar with grilled, buttered corn.
print it
To commemorate our 90th anniversary, we’ve compiled a time line that highlights the stories, contributors, and themes that have shaped this magazine — and your view of the Old North State — using nine decades of our own words.
From its northernmost point in Corolla to its southern terminus on Cedar Island, this scenic byway — bound between sound and sea — links the islands and communities of the Outer Banks.
Us? An icon? Well, after 90 years and more than 2,000 issues celebrating North Carolina from mountains to coast, we hope you’ll agree that we’ve earned the title.
After nearly a century — or just a couple of years — these seafood restaurants have become coastal icons, the places we know, love, and return to again and again.
