Grilled Corn on the Cob
Caramelized, smoky flavor bolsters the natural sweetness of fresh corn on the cob, making this summertime favorite even more fabulous. The following grill method is easy and works whether you prefer to husk the corn first or leave it on.
Ingredients
- 4 ears corn on the cob
- 1 tablespoon (14ml) avocado oil (if direct grilling; could sub olive oil)
- For serving: butter*, salt, and pepper to taste
Instructions
- To Grill Husked Corn: Preheat the grill to medium heat. Husk the corn and remove the silk. Brush each ear with oil.
- Place the corn directly on the grill, put the lid down, and cook 10-15 minutes turning occasionally. (Our most recent batch took 12 minutes, and I turned it four times, closing the lid right after turning. Aim for some golden-brown spots on all sides.)
- Remove the corn to a platter and serve with butter, salt, and pepper to taste.
- To Grill Corn in Husks: Pull the husks back to the base of the corn without detaching them. Remove the silk and then fold the husks back over the corn. In the sink or a large bowl or pot (I often use the insert of my slow cooker), cover the corn with water and let soak for at least 20-30 minutes. Longer (up to 6-8 hours) is fine.
- Preheat the grill to medium heat. Drain the corn and shake off the excess water. Grill the corn for 15-20 minutes with the lid on, rotating as the husks start to char.
- Remove from the grill and allow to sit a minute or two until cool enough to handle, and then peel off the husks and serve with butter, salt, and pepper.
Notes
*I love butter on corn on the cob, but when grilling the husked corn, which has been brushed with avocado oil, I often skip it. There’s typically enough residual olive oil to make the salt and pepper stick and the flavor created through grilling the fresh corn is outstanding. But if you love butter, by all means add it as usual!
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