Description
This easy recipe showcases fresh sweet corn grilled right in the husk for a smoky, juicy flavor. Grilling the corn in its husk locks in moisture and imparts a subtle charred taste perfect for summer cookouts or quick weeknight meals.
Ingredients
Scale
Ingredients
- 4 ears of sweet corn, with husks intact
Instructions
- Preheat the grill: Heat your grill to high heat, at least 400°F (204°C), ideally up to 600°F (316°C), ensuring it is hot enough to cook the corn evenly and impart a nice char.
- Grill the corn: Place the corn ears with the husks still on directly on the grill grates. Cook for 15 minutes total, turning the corn once halfway through to ensure even grilling and char marks on all sides.
- Remove and cool: Take the corn off the grill when the husks are nicely charred. Transfer them to a cutting board and let them cool for about 10 minutes to make handling easier.
- Husk and clean: Pull back the top of the husks, which should peel away easily along with the silk inside. Discard both the husks and silk to reveal your perfectly grilled corn.
- Serve: Enjoy the corn directly on the cob, or slice the kernels off to add into salads or other dishes as a flavorful grilled vegetable.
Notes
- For extra flavor, soak the corn in water for 15 minutes before grilling to prevent the husks from burning too quickly.
- You can brush the corn with butter or your favorite seasoning after grilling for added richness.
- Grilling times may vary depending on your grill’s heat; adjust accordingly.
- Wear gloves or use tongs when handling hot corn to avoid burns.
- Try serving with a sprinkle of chili powder and lime for a Mexican-inspired twist.
