Description
Experience the ultimate summer side dish with this perfect grilled corn recipe. By using the husks as a natural steaming vessel and finishing over direct flames, this method results in succulent, sweet kernels with a signature smoky char. It is a simple, foolproof technique designed to elevate farm-fresh corn into a restaurant-quality accompaniment for any outdoor barbecue or gathering.
Ingredients
4 ears sweet corn in their husks
4 tbsp unsalted butter, room temperature
1/2 tsp coarse sea salt
1/4 tsp freshly cracked black pepper
1/4 tsp chili powder (optional)
Instructions
Pull back the husks of each ear carefully without detaching them from the stalk end.
Remove all corn silk strands by hand.
Fold the husks back over the kernels and lightly spray the inner leaves with water.
Preheat your grill to medium-high heat at 400 degrees Fahrenheit.
Place corn on the grate and close the lid, cooking for 12 minutes while rotating every 3 minutes.
Remove husks entirely during the final 2 minutes to sear the kernels directly over the flame.
Mix softened butter with salt, pepper, and chili powder.
Brush the seasoned butter onto the warm corn before serving.
Notes
Soak the corn in water for 15 minutes prior to grilling to ensure the husks do not burn prematurely. The butter should be applied after grilling to prevent the fats from burning during the high-heat searing phase.
- Prep Time: 10
- Cook Time: 15
- Category: Meals
- Method: Grilling
- Cuisine: American
Nutrition
- Serving Size: 1 ear of corn
- Calories: 145
- Sugar: 5g
- Sodium: 150mg
- Fat: 8g
- Saturated Fat: 5g
- Carbohydrates: 19g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 20mg