Grilled Corn on the Cob is fresh corn steamed inside its husk on the grill, charred until golden, and topped with butter and sea salt. The husk traps steam while the outer leaves char, creating tender corn with subtle smoky flavor.
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Soak 4 ears of corn in cool water for a least 10 minutes.
Gently peel back the green husks half way and remove the silks only, leaving the fibrous green husks intact. Cover the exposed corn with the husks. This will ultimately “steam” the corn as it grills!
Spray grill lightly with canola oil and grill corn cobs on high heat, turning every 2-4 minutes until all sides of the outer husks are equally charred. The corn inside should turn a more brilliant yellow and take on some extra color from the grill.
Enjoy with a little melted butter and a sprinkle of sea salt, using the peeled back husk as your handle.
Grilled corn is best eaten fresh. Leftovers can be refrigerated for up to 2 days and reheated gently on the grill or in a dry skillet.
grill · spray bottle or oil sprayer
Soak the ears in cool water for at least 10 minutes before grilling. This keeps the husks from burning too quickly.
Yes. Gently peel back the husks halfway and remove only the silks, then pull the husks back over the corn. Leave the green husks intact so they steam the corn as it grills.
Turn the corn every 2–4 minutes on high heat until all sides of the outer husks are equally charred and the exposed corn inside turns a more brilliant yellow.
Soaking is not required, but it helps prevent the husks from charring too fast before the corn cooks through. If you skip soaking, watch closely and rotate more frequently.
Yes. Swap butter for olive oil, ghee, or vegan butter. The amount remains 4 tablespoons for four ears.
