Grilled Corn
Ingredients
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- 4 ears corn on the cob
- 1 tbsp neutral oil
- 4 tbsp unsalted butter
- 1/2 tsp kosher salt
Instructions
1. Heat a grill to medium-high (about 400–450°F). Clean and oil the grates.
2. Pull back the husks of each ear of corn without detaching them and remove the silks. Fold the husks back over the corn to cover.
3. Place the corn on the grill, cover, and cook, turning occasionally, until the husks are charred and the kernels are steaming and bright yellow, 10–12 minutes.
4. Transfer the corn to a tray. Carefully strip off and discard the husks. Lightly brush the kernels all over with the neutral oil.
5. Return the corn to the grill. Cook uncovered, turning every 1–2 minutes, until lightly charred in spots and tender-crisp, 4–6 minutes.
6. Transfer the corn to a platter. Spread the unsalted butter evenly over the hot corn and sprinkle with the kosher salt.
7. Serve immediately while hot and juicy.
Grilled corn is a summer staple known for its balance of juicy sweetness and smoky char. As the ears hit the grates, natural sugars caramelize, creating toasty, lightly blistered kernels that burst with flavor. A simple finish of butter and salt heightens the corn’s natural sweetness without overpowering it, making it satisfying on its own or alongside grilled meats and salads.
Rooted in the Americas where maize was first domesticated, cooking corn over live fire is as old as the crop itself. Indigenous traditions used hot embers and husk-on roasting long before backyard grills existed, and that approach still informs modern techniques. Today, grilled corn appears at cookouts, picnics, and street stalls across the hemisphere, from plain buttered ears to fully dressed styles like Mexico’s elote and esquites.