Grilled Corn on the Cob
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 corn
- Butter
- Sea salt and freshly ground black pepper
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Preparation
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.
Step 5
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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.
