Description
Enjoy the smoky sweetness of grilled corn with this simple and delicious recipe. Whether you prefer the husk-on method for a more steamed flavor or the husked method for a slightly charred taste, this grilled corn will be a hit at your next barbecue.
Ingredients
Scale
Husk-on method:
- 4 to 8 ears fresh sweet corn
- Butter
- Sea salt and freshly ground black pepper
Husked method:
- 4 to 8 ears fresh sweet corn
- Butter
- Sea salt and freshly ground black pepper
Instructions
- 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. 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.
- Husked method: Shuck the corn and remove the silks. 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.
Nutrition
- Serving Size: 1 ear of corn
- Calories: 130
- Sugar: 6g
- Sodium: 120mg
- Fat: 5g
- Saturated Fat: 2g
- Unsaturated Fat: 2.5g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 10mg
