Corn Recipe

Prepare and Cook Corn

1. 1

   Preheat and prep husks

   Preheat a grill to medium-high heat (about 375–450°F / 190–230°C). Trim any long silk from the tips of the corn and remove loose outer husk leaves, leaving the inner husks intact so they can protect kernels during cooking. If husks are very dry, soak the ears in cold water for 10–15 minutes to prevent burning; otherwise skip soaking.

2. 2

   Oil and season

   Rub each ear lightly with the 1 tablespoon olive oil to help prevent sticking and promote even charring. Sprinkle the 1 teaspoon kosher salt and 1/2 teaspoon black pepper evenly over the kernels by gently peeling back the top of the husk just enough to season if desired; you can also season after cooking. Re-cover the ears with their husks.

3. 3

   Grill the corn

   Place the husked (or re-husked) ears on the preheated grill. Cook for 10–15 minutes, turning every 2–3 minutes so all sides get even char and heat. The husks will blacken and kernels should be tender when pierced with a fork. For direct charred kernels, peel back husks after 8–10 minutes and grill kernels directly 1–3 minutes per side until you see light charring.

4. 4

   Butter and finish

   Remove corn from grill and let rest 1–2 minutes. Using a knife, spread 1 tablespoon unsalted butter over each ear so it melts into the hot kernels. If using, squeeze lime over each ear, sprinkle with chopped cilantro and 1 teaspoon smoked paprika or chili powder for a smoky, spicy finish.

5. 5

   Serve

   Serve corn hot with extra butter and lime on the side. Provide extra salt and pepper to taste. Leftover corn can be cut from the cob and used in salads or salsas, or stored in an airtight container in the refrigerator for up to 3 days.