grilled corn
Grilled corn is a delicious and easy-to-make dish perfect for summer barbecues. The natural sweetness of the corn is enhanced with a bit of charring from the grill, making each bite a delightful treat. Serve it as a side dish or enjoy it on its own!
Equipment
- 1 Grill gas or charcoal
- 1 Grill brush
- 1 Tongs
- 1 Aluminum foil optional
- 1 Brush or small spoon for butter
Ingredients
- 4 ears fresh corn on the cob
- 4 tablespoons unsalted butter Melted for brushing.
- Salt To taste.
- Pepper To taste.
- Fresh herbs Optional, such as cilantro or parsley.
- Lime wedges Optional for squeezing over the corn.
- Parmesan cheese Optional for topping.
Instructions
- Preheat your grill to medium-high heat (about 400°F/200°C).
- Husk the corn by removing the outer leaves and silk. Rinse the corn under cold water to remove any remaining silk.
- Pat the corn dry and, if desired, wrap them individually in aluminum foil for easier handling and to steam them slightly while grilling.
- Place the corn directly on the grill grates or on the aluminum foil. Grill the corn for approximately 10-15 minutes, turning every 2-3 minutes to get even grilling and charring.
- Once the corn is cooked and charred to your liking, remove it from the grill using tongs. Be careful as it will be hot.
- While the corn is still hot, brush it with melted unsalted butter and season with salt and pepper to taste.
- For added flavor, sprinkle with fresh herbs, squeeze some lime juice over the top, or sprinkle with grated Parmesan cheese if desired.
- Serve immediately while warm.
Notes
For a smoky flavor, consider soaking the corn (in the husk) in water for 10-20 minutes before grilling.
Experiment with different seasonings, such as chili powder or paprika, for unique flavor profiles.
Leftover grilled corn can be stored in an airtight container in the refrigerator for up to 3 days. Use it in salads, salsas, or as a topping for tacos.