The Kitchn: For perfect grilled corn, stick to a smart but simple method
4 or more ears corn, in their husks
Butter and salt, for serving (optional)
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. Place the corn on the grill, cover, and cook for 5 minutes. Uncover, turn, and cook 5 minutes more. Repeat, turning at 5-minute intervals, until the husks are black 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.
Recipe notes: Leftover corn can be stored in an airtight container in the refrigerator for up to four days.
(Meghan Splawn is associate food editor for TheKitchn.com, a nationally known blog for people who love food and home cooking. Submit any comments or questions to editorial@thekitchn.com.)
