Grilled Corn

Ingredients

• 4 ears corn on the cob
• 1 tbsp neutral oil
• 4 tbsp unsalted butter
• 0.5 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.