Grilled corn on the cob recipe

Grill corn on the cob

There are so many sets of instructions in cookbooks and online for grilling corn in the husk. Sometimes it’s with the silks still on, some careful recipes suggest peeling the husks, then removing the silken threads, then replacing the husks and tying them over the corn, then grilling the corn.

I ate some of that corn. This is delicious. But what about the sweetness of freshly picked corn and the heat of the grill…why wouldn’t you want those sweet sweet kernels in direct contact with the hot grill grate? For them to caramelize? Provide more texture and flavor? This is the way, I believe.

Grilling corn on the grill is one of the best ways to bring out the natural sweetness of this perfect seasonal vegetable.

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How to roast corn

Remove husks and silks and preheat grill to medium-high.

Place the corn on the grill and cook, turning it every 3 to 5 minutes, until all sides of the cob are cooked through and light char marks form, about 15 minutes.

Remove from grill and serve with softened butter.

How to Butter a Cob of Corn

This trick, like many other cooking hacks, I learned from my mother. Place a knob of softened butter on a square of bread. Use the bread to smear the soft butter on the dorn’s ear. If the corn is still warm, this works best, as the heat from the corn will quickly melt the butter. And then… eat the bread! If you used unsalted butter, you can also sprinkle the corn on the cob with a pinch of salt.

Serve grilled corn

Here’s what I didn’t do that you could do that’s super cute. Peel the husks off the corn, but leave them attached at the top. Gently brush and scrub the bristles. Use soaked kitchen twine to tie the pods at the top to form a kind of handle. They’ll char a little (some might a lot), but if you’re lucky they’ll survive the fire and be a cool, functional way for people to help themselves and eat their corn on the cob.

What to serve with grilled corn:

Flavored butters for roasted corn

Flavored butters, or compound butters, turn grilled corn on the cob into something magical. Not that grilled corn isn’t quite magical on its own. Try:

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