Grilled Corn on the Cob As seen on Love & Lemons Bookmark recipe Print recipe Download recipe Share Total Time 30 mins Prep Time 15 mins Cook Time 15 mins Rating 5 out of 5 stars (8) Ingredients 4-8 servings 4 to 8 ears fresh sweet cornButterSea salt and freshly ground black pepper Calories Kid-FriendlyBeginnerVegetarianDinner PartiesGluten-FreeHealthyQuick and EasySummerVegetablesBudget-FriendlyGrillingFourth of JulySavorySnacksSides ... How would you rate this recipe? 1 stars 2 stars 3 stars 4 stars 5 stars Preparation Inline ingredients (beta) Cook mode Click to complete Step 1 Husk-on method: Peel back the corn husks, leaving them attached at the base of each ear of corn. Remove the silks as best you can and close the husks back over the corn cobs. Soak the corn in a large pot of cold water for 10 minutes. This will prevent the husks from burning too much on the grill. Drain and pat dry. Step 2 Preheat a grill to medium-high heat. Place the corn on the grill and cook, turning every 3 to 5 minutes, until all sides of the corn are cooked, about 15 minutes. Remove from the grill and tie back the husks to use as a handle. Serve with butter, salt, and pepper. Step 3 Husked method: Shuck the corn and remove the silks. Step 4 Preheat a grill or grill pan to medium-high heat. Place the corn on the grill and cook, turning every 3 to 5 minutes, until all sides of the corn are cooked and light char marks form, about 15 minutes. Remove from the grill and serve with butter, salt, and pepper. Chef’s notes Choose the husk-on method if you like your corn sweeter and juicier, and choose the husked method if you like it smoky and charred.
