Corn Recipe

Preheat and trim

Preheat a grill to medium-high (about 400°F / 200°C) or heat a large heavy skillet (cast-iron) over medium-high heat if grilling is not available. Remove any remaining silk from the corn and trim excess husk/stalk so the ears sit flat.

Oil and season

Brush each ear of corn lightly with olive oil and sprinkle evenly with 1 tsp kosher salt and 1 tsp freshly ground black pepper (divide between ears). This helps with browning and flavor.

Grill or pan-sear

Place the corn on the hot grill or in the hot skillet. Cook, turning every 2–3 minutes, until charred in spots and kernels are tender when pierced with a paring knife, about 10–12 minutes total. For even charring rotate the ears frequently.

Butter and finish

When corn is nearly done, melt the 4 tbs unsalted butter in a small saucepan or microwave until just melted. Remove corn from heat and brush generously with the melted butter so it soaks into the warm kernels.

If using the oven: preheat to 425°F (220°C). Place oiled and seasoned corn on a rimmed baking sheet and roast, turning once, for 20–25 minutes until tender and lightly browned; then brush with melted butter as above.

Optional garnishes: sprinkle each ear with chopped cilantro (about 1/2 tbs per ear) and crumbled cotija or feta (about 1 tbs per ear). Dust lightly with smoked paprika or chili powder if using (about 1/4 tsp per ear).

Serve immediately with lime wedges if desired: squeeze fresh lime over the corn just before eating for bright acidity.