Classic Grilled Corn on the Cob
Active Time: 40 MinsTotal Time40 Mins
Yield: Serves 6
Fresh, grilled corn on the cob is a hallmark of warm and sunny summer days. Paired with grilled hamburgers, smoked pork or other grilled vegetables, grilled corn is an important part of your outdoor meals. For a pretty presentation and to make handling hot ears easier, use the husks as handles. After silking the ears of corn, pull the husks back to form a ponytail-like handle; tie together with a kitchen string or a smaller piece of torn husk. Soak the husk “pony-tails” in cold water about 10 minutes before grilling to prevent burning, or simply hang the husks over the edge of the grill. Take the sweet, smoky flavors of grilled corn on the cob to the next level with flavorful twists on butters and toppings.
- 6large ears yellow or white corn with husks (about 5 lb.)
- 1/4 cup butter, cut evenly into 12 pieces
- 3/4 teaspoon kosher salt
- 1/4 teaspoon black pepper
How to Make It
Preheat a gas grill to medium-high (400°F to 450°F) on 1 side, or push hot coals to 1 side of a charcoal grill.
Working with 1 ear at a time, grab silks at top of corn with half the silks in each hand. Slowly peel silks down, 1 side at a time, peeling back all silks and husks in 1 motion. Discard silks; pull husks together to form a ponytail-like handle. Tear off 1 small husk piece; use it to tie a knot around husks to secure.
Coat corn with cooking spray; place on unoiled grates on lit side of grill. Grill, uncovered, turning occasionally, until charred in spots, 15 to 18 minutes. Hang husks over edge of grill to prevent burning.
Remove corn from grill. Wrap individually in aluminum foil, excluding husks, placing 2 butter pieces on each ear. Put wrapped corn on unlit side of grill. Cover grill to keep warm until ready to serve, at least 5 minutes or up to 30 minutes. Unwrap corn; sprinkle with salt and pepper.
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