The Kitchn: For perfect grilled corn, stick to a smart but simple method
Want some char? Simply pull back a one- or two-inch section of the cob, and grill that section of the ears last.
How to grill the corn
Grilling the corn over direct heat gives the corn ideal doneness. Much like throwing whole cobs into a campfire, the direct heat works with the husk to steam the corn to perfection. The husk is going to blacken and burn while the corn cooks, but don't worry -- this makes removing the husks even easier.
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.
How to husk and serve grilled corn
When finished, you'll have ears of corn with varying degrees of husk and silk clinging to golden, lightly charred corn, and then you'll probably be wondering how the heck to husk it. Remove the ears from the grill, and cool for five minutes. Then you should be able to easily pull back the husks and silk. Use a clean kitchen towel to wipe away any unwanted silk or charred husk flakes.
Personally, I think butter and salt are the only toppings you need; but try to serve the corn immediately for the most satisfying results.
Grilled Corn on the Cob
Serves 4
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