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Grilled Corn
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
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01Remove only the outermost layer of husk from each ear of corn, leaving the inner layers intact. If needed, trim off the silk that extends past the tip.
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