Grilled Corn on the CobTake advantage of sweet summer corn with this classic American side dish.
  • 4 ears of corn
  • Oil, for grates
  • 1 tablespoon butter, cut into 4 pats
  • Coarse salt and ground pepper
  • Chili powder or paprika
servings:4
  1. Peel back husks, leaving them attached at the base of the ear. Remove and discard silk; pull husks back over corn. Place ears in a large bowl or pot; cover with cold water. Let soak 10 minutes.
  2. Preheat grill to high; lightly oil grates. Drain corn. Arrange ears on grill. Cover and cook, turning occasionally, using tongs, until husks are slightly charred and corn is tender, 15 to 20 minutes. Remove ears from grill. Holding bottom of hot ears with a towel, peel back husks and, with a knife, coat kernels with butter. Season corn with salt, pepper, and chili powder or paprika. Serve.
15 min15 min25 min

Grilled Corn on the Cob

Take advantage of sweet summer corn with this classic American side dish.
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Ingredients

  • 4 ears of corn
  • Oil, for grates
  • 1 tablespoon butter, cut into 4 pats
  • Coarse salt and ground pepper
  • Chili powder or paprika

Directions

  1. 1Peel back husks, leaving them attached at the base of the ear. Remove and discard silk; pull husks back over corn. Place ears in a large bowl or pot; cover with cold water. Let soak 10 minutes.
  2. 2Preheat grill to high; lightly oil grates. Drain corn. Arrange ears on grill. Cover and cook, turning occasionally, using tongs, until husks are slightly charred and corn is tender, 15 to 20 minutes. Remove ears from grill. Holding bottom of hot ears with a towel, peel back husks and, with a knife, coat kernels with butter. Season corn with salt, pepper, and chili powder or paprika. Serve.

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