American · Side · Easy
Grilled Corn on the Cob
Sweet summer corn grilled right in the husk until the kernels char in spots and taste like sunshine. Finished with butter, salt, and a squeeze of lime.
The whole recipe in 60 seconds
Grilled Corn on the Cob, in 5 ideas
- Soaking the husks steams the corn from the inside so every kernel turns sweet and plump.
- Pull the husks back to make a natural handle, no skewers needed.
- Grill the corn after the meat so it picks up a little smoky flavor from the grates.
- Chili powder and lime turn plain buttered corn into something people remember.
- If the silk sticks, a damp paper towel wipes it right off.
What you need
Ingredients
- 6 ears sweet corn, in the husk
- 60g unsalted butter, softened
- 2 cloves garlic, minced
- 1 lime, cut into wedges
- 1 tsp kosher salt
- 1/2 tsp black pepper
- 1/2 tsp chili powder
- 2 tbsp chopped fresh cilantro
How to make it
Directions
- Peel back the husks without removing them and strip away all the silk. Pull the husks back up over the corn.
- Soak the corn in a large bowl or sink of cold water for 15 minutes so the husks do not burn on the grill.
- Heat the grill to medium-high. Shake off excess water and lay the corn on the grates.
- Grill 15 to 20 minutes, turning every few minutes, until the husks are charred and the corn is tender with light caramelized spots.
- Meanwhile mash the softened butter with the garlic, salt, pepper, and chili powder.
- Peel back the hot husks and brush each ear generously with the flavored butter.
- Sprinkle with cilantro and serve with lime wedges for squeezing.
Buy corn the same day you grill it if you can, the sugars start turning to starch within hours and in-season farm stand corn is cheaper than the supermarket.