Grilled Corn On The Cob
Ingredients
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- 8 ears corn on the cob
- 4 tbsp unsalted butter – melted
- 1 tsp kosher salt
- 1/2 tsp black pepper – freshly ground
- lime – wedges (for serving)
Instructions
1. Preheat a gas or charcoal grill to medium-high (about 400–450°F). Clean the grates.
2. Pull back the husks of each ear without detaching them. Remove and discard all silk, then fold the husks back around the kernels to cover.
3. Place the corn on the grill, cover, and cook, turning every 5 minutes, until the husks are charred and the kernels are tender when pierced, 15–20 minutes.
4. Transfer to a platter. Carefully strip off the husks and any remaining silk, then brush the kernels all over with the melted unsalted butter.
5. Return the corn to the grill over direct heat and cook, turning occasionally, until lightly charred in spots, 2–4 minutes. Transfer to a platter and season with the kosher salt and black pepper.
6. Serve hot with lime wedges for squeezing.
Grilled corn on the cob is a summer favorite that combines juicy, sweet kernels with a smoky char from the grill. Cooking in the husk steams the corn, keeping it plump, while a brief finish over direct heat caramelizes the sugars for a toasty, spotty char. A swipe of butter with a simple sprinkle of salt and pepper lets the corn’s natural flavor shine, and a squeeze of lime adds a bright finish.
Corn, or maize, is indigenous to the Americas and has been roasted and grilled over open fires since long before modern backyard cookouts existed. As grilling culture spread in the United States, corn on the cob became a staple at barbecues and fairs, celebrated for its simplicity and conviviality. Regional variations abound—from buttered and salted ears at Midwestern cookouts to mayo- and cheese-dressed elotes in Mexican and Mexican American communities—each reflecting local tastes and traditions.