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Grilled Corn

6 Servings

35 minutes Plus grill prep

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Few vegetables do as well on the grill as fresh, sweet corn. Tossing ears still in their husk onto the hot grate allows the kernels to steam so they’re plump and tender, not tough and dry. We then strip off the husks and return the corn to the grill for a few minutes for a light charring, which adds smoky, toasty flavors. If you’re looking for ways to kick up the flavor of grilled corn, see the recipes that follow. All employ the same grilling technique; the seasonings are added after husking, when the ears are tossed with a compound butter (see following recipes) and briefly returned to the heat.

6

Servings

Tip

Don’t bother removing the silk before grilling. It’s easy to pull off when stripping the husks off the grilled corn, and any residual silk will be burned off when the ears are returned to the grill to char.

35 minutes

Plus grill prep

Ingredients

  • 6

    ears corn, husks on

  • 6

    tablespoons salted butter, room temperature

Directions

Pardon the interruption

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