Grilled Corn
Craving something fresh and flavorful? Our Grilled Corn is the ultimate summer treat! With its smoky char and sweet kernels, it's the perfect addition to any outdoor gathering. Easy to prepare and bursting with flavor, you'll want to make this dish tonight!
Equipment
- Wooden Spoon
- Grater
- Peeler
Ingredients
- 4 ears Fresh Sweet Corn Husks on for grilling.
- 2 tablespoons Unsalted Butter For flavoring.
- 1 tablespoon Finely Grated Parmesan Cheese or Nutritional Yeast Used in Mexican-style corn.
- ½ teaspoon Chili Powder For a kick of spice.
- ¼ teaspoon Chipotle Chile Powder For smoky flavor.
- ¼ teaspoon Ground Cumin Adds depth.
- ¼ teaspoon Kosher Salt Plus additional to taste.
- 1 small lime Zest and Juice Divided for seasoning.
- 3 tablespoons Unsalted Butter For Mexican-style corn.
- Kosher Salt For additional seasoning.
- Ground Black Pepper For additional seasoning.
Instructions
- Fill a large bowl or your largest pot with enough cold water to completely submerge the corn.
- Pull away the outermost layer of the husks. With scissors or kitchen shears, trim off the topmost part of the husks up to the cob, including the silk tassel. Place the ears in the water. Let sit for at least 10 minutes or up to 8 hours (this will keep the husks from burning).
- Heat a gas or charcoal grill to medium (about 350 to 400°F).
- Remove the corn from the water and shake off excess. Place the corn on the grill, cover, then grill for 15 to 20 minutes, turning it every 5 minutes to ensure it cooks evenly. When the corn is done, the kernels should be tender when pierced with a thin, sharp knife.
- Meanwhile, if making the Mexican corn, in a small bowl melt the butter. Stir in the Parmesan, chili powder, chipotle chile powder, cumin, and salt. Zest the lime directly into the bowl, then cut the lime into wedges. If making classic corn, skip this step and butter and season the corn directly.
- Let the corn cool for at least 5 minutes. When cool enough to handle, peel back the husks and remove any stuck-on bits of silk (any remaining silk should come away easily, but if it is stubborn, it can be rubbed away with a kitchen towel).
- Brush the grilled corn all over with the Mexican butter; serve hot with a wedge of lime to squeeze over the top. Or for classic corn, butter the corn and season with salt and pepper as desired.
Notes
- Tip 1: I prefer to grill corn with the husks on. The husks add flavor and help the corn steam, then char perfectly.
- Tip 2: If you prefer to serve the corn cut away from the cob, cut away the kernels and place in a large bowl. Stir together with the butter and seasonings.
- Tip 3: TO STORE: Refrigerate leftover grilled corn for up to 4 days.
- Tip 4: TO REHEAT: Arrange the corn on a parchment-lined baking sheet. Reheat in a 350°F oven for 4 minutes, flip the corn over, then continue cooking for a few minutes longer, until heated through.
- Tip 5: TO FREEZE: Cut grilled corn away from the cob and transfer to a freezer safe ziptop bag. Freeze for up to 1 month.