- 4 or more ears corn – in their husks
- Butter and salt – for serving, optional
- Gas or charcoal grill
- Kitchen shears
- Long tongs
1. Heat the grill. Prepare an indoor or outdoor grill for high, direct heat.
2. Prepare the corn. Trim the silk from the top of each ear to prevent it from catching fire and burning. Peel away the first layer of husks and remove the stalk end using a serrated knife to expose the bottom of the ear. This will make it easier to slide the ear of the husk, post grilling. (Optional: Peel back a 1-inch section to expose the kernels and char some of the corn.)
3. Grill the corn for 15 to 20 minutes. Place the corn on the grill, cover, and cook for 5 minutes. Uncover, turn the corn, and cook 5 minutes more. Repeat, turning at 5-minute intervals, until the husks are have grill marks on all sides and the exposed kernels are charred, 15 to 20 minutes of total grilling.
4. Cool the corn. Remove the ears from the grill and cool for 5 minutes. Then you should be able to easily pull back the husks and silk. Serve with butter and salt.
How do I know when it is done?
Finished corn will turn bright yellow and become more opaque than fresh. Some areas will char as the husk and silk burn away. Covered, fresh cobs take about 15 minutes to cook, depending on your particular grill.
Recipe by: The Kitchn