Master Recipe For Grilling Corn And Variations

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GRILLED CORN ON THE COB



Grilled Corn On The Cob image

There are so many methods for cooking corn, but this grilled corn on the cob comes out delicious every time. It's an easy side dish for summer!

Categories     grilled     side dish

Time 35m

Yield 8 servings

Number Of Ingredients 7

8 ears yellow corn, in the husk
Kosher salt, for serving
6 tbsp. salted butter, softened
1 garlic clove, chopped
2 tbsp. chopped chives
1/4 tsp. ground paprika
1/4 tsp. ground black pepper

Steps:

  • Heat a grill pan or outdoor grill over high heat (about 450˚ to 500˚).
  • For the grilled corn: Pull off all of the layers of the green husk, except for the two layers closest to the kernels. Pull those two layers back without detaching them. Remove all of the thin threads of silk from around the kernels of the corn. Fold the reserved pieces of husk back over the corn kernels, leaving a couple of gaps of open space.
  • Place the corn on the grill over direct heat, cover and cook for 5 minutes. Rotate each ear with a ¼ turn, cover and continue to cook 5 more minutes. Repeat 1 to 2 more times to cook all sides of the corn, 15 to 20 minutes total. Corn will become bright yellow and caramelized in spots when cooked through. Remove from the heat.
  • For the garlic-chive butter: In a small bowl, combine the butter, garlic, chives, paprika, and black pepper. Mash and stir with a fork to combine.
  • Remove the charred husks from the corn. Spread all over with garlic-chive butter, sprinkle with salt, and serve immediately.

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