Corn Recipe

Husk and clean

Peel away and remove the outer husks and silks from each ear of corn. Trim the stem ends if needed so the ears sit flat. Rinse the ears under cool running water to remove any remaining silk.

Preheat (if grilling or roasting)

If you plan to grill or roast the corn, preheat your grill to medium-high (about 400–450°F / 200–230°C) or preheat the oven to 450°F (230°C). For boiling skip this step.

Boiling (classic, quick)

Fill a large pot with 2 liters of water and 1 tablespoon of salt; bring to a rolling boil. Add the corn ears, reduce heat to maintain a gentle boil, and cook uncovered for 4–6 minutes until the kernels are tender and bright yellow. Remove with tongs and drain.

Grilling (smoky, charred)

Brush each ear lightly with olive oil. Place corn directly on the preheated grill grates. Grill for 10–12 minutes, turning every 2–3 minutes so all sides char evenly; kernels should blister and develop brown/black marks. For softer kernels, grill with husks on for 15–20 minutes, turning occasionally.

Roasting (hands-off, oven)

Place husked ears on a rimmed baking sheet, brush with olive oil, and roast in a 450°F (230°C) oven for 20–25 minutes, turning once, until kernels are tender and lightly browned. Alternatively, roast with husks on for 25–30 minutes for more steam and juicier kernels.

Butter and season

While the corn is hot, spread 1 tablespoon of butter over each ear so it melts into the kernels. Sprinkle about 1/4 teaspoon coarse salt and 1/8 teaspoon black pepper per ear, adjusting to taste.

Optional toppings

If using, squeeze lime juice over each ear (about 1 teaspoon per ear). Sprinkle chopped cilantro and grated cotija or Parmesan cheese evenly. For a smoky kick, dust lightly with smoked paprika or chili powder. For a richer finish, add any remaining butter.

Serve

Serve the corn hot on a platter with extra butter, lime wedges, and more seasoning on the side so diners can adjust to taste.