Grilled Corn On The Cob Recipe
Try this Grilled Corn On The Cob Recipe. It is the best way to enjoy a golden maize ear that features tender kernels and a perfectly charred finish.
Ingredients
- 6 ears of fresh sweet corn husks kept on.
- 1/2 cup 1 stick of unsalted butter, softened.
- 1/2 teaspoon of sea salt.
- 1/4 teaspoon of black pepper.
- 1/2 teaspoon of smoked paprika.
- 1/4 cup of fresh parsley chopped.
- 1 lime cut into wedges (for serving).
Instructions
Soak the Corn
- Place the whole ears of corn (with husks) in a large bowl of cold water. Let them soak for at least 20 minutes to prevent the husks from burning too fast.
Heat the Grill
- Preheat your grill to medium-high heat (about 200°C). Make sure the grates are clean.
Grill in the Husk
- Place the soaked corn directly on the grill. Close the lid and grill for 15 to 20 minutes, turning every 5 minutes until the husks are charred.
Peel the Husks
- Carefully remove the corn from the grill using tongs. Peel back the husks and remove the silk (wear oven mitts as they will be very hot).
Char the Kernels
- Place the naked corn back on the grill for 2 to 3 minutes, turning quickly until the yellow kernels get light brown char marks.
Make the Butter
- In a small bowl, mix the softened butter, salt, pepper, smoked paprika, and chopped parsley.
Butter the Ears
- Use a brush or a knife to coat each hot ear of corn generously with the seasoned butter mixture.
Serve with Lime
- Serve the corn immediately with fresh lime wedges on the side. The citrus juice makes the sweet corn flavor pop.
Notes
- Don't skip the soak. Soaking the husks creates steam inside the ear, which makes the kernels incredibly juicy and prevents a fire on your grill.
- Remove the silk. Pulling the silk off after the first stage of grilling is much easier than trying to do it while the corn is raw.
- Use fresh corn. Look for husks that are bright green and moist; if the husk is dry or yellow, the corn inside will likely be starchy.
- Add a spice. If you like heat, add a pinch of cayenne pepper or chili powder to your butter for a "Mexican Street Corn" style.
- Watch for "Pop". You will know the corn is getting perfect when you hear a few kernels make a light popping sound on the grill.
- Leave the handle. When peeling back the husks, tie them together at the bottom with a piece of string to create a natural "handle" for eating.