Grilled Corn
Serves 4 to 8
Nothing screams summer like grilled corn on the cob! Both of these methods for how to grill corn yield great results. Choose the first one if you like your corn sweeter and juicier, and choose the second if you want it to have a smoky, charred flavor from the grill.
Ingredients
- 4 to 8 ears fresh corn
Topping options:
- Butter, sea salt, lemon or lime wedges, red pepper flakes
- Cilantro Lime Butter, recipe below
- Vegan Ranch
Instructions
Husk-on method
- Pull back the husks of the corn leaving them attached at the base. Remove the silks (as much as you can) and close the husks back over the corn cob. Soak the corn in a large pot of cold water for 10 minutes. This will prevent the husks from burning too much on the grill. Drain and pat dry.
- Heat a grill to medium-high heat. Place the corn on the grill and cook, turning every 3 to 5 minutes, until all sides of the corn are cooked, about 15 minutes. Remove from the grill, tie back the husks and use them as a handle. Serve with desired toppings.
Husked method
- Remove the corn husk and silks and preheat the grill to medium-high heat. Place the corn on the grill and cook, turning every 3 to 5 minutes, until all sides of the corn are cooked and light char marks form, about 15 minutes. Remove from the grill and serve with desired toppings.
Notes
Cilantro Lime Butter: In a small bowl, mix 2 tablespoons finely chopped cilantro with ¼ teaspoon lime zest, and 1/2 teaspoon sea salt. Mash in 1/4 cup softened unsalted butter until well combined. Roll into a log, wrap in parchment paper, and chill until firm.