Prep Time 10 mins
COOK Time 15 minutes
– 4 ears corn, husks and silks removed – 4 tsp olive oil – kosher salt, to taste – ground pepper, to taste – butter, to taste
– 4 ears corn, with husks on – kosher salt, to taste – grund pepper, to taste – butter, to taste
Remove the husks and silks, then rinse well to remove any debris. Pat very dry, then rub each ear with olive oil, then season with salt and pepper.
Heat a gas or charcoal grill to medium high (375°F – 400°F). Place the corn directly onto the grill grates in an even layer. Grill about 15 minutes with the lid closed, and rotate a quarter of a turn every 4 or so minutes. The corn is done once lightly charred on all sides.
Remove from the grill, add butter while the corn is still hot, and seasonings to taste. Enjoy!!
Heat a gas or charcoal grill to medium high heat (375°F – 400°F). Place the corn directly onto the grill grates in an even layer with a little spacing in-between each.
Grill for about 18 minutes with the lid closed, rotate a quarter of a turn every 4-5 minutes. The corn is done once husks are well charred on all sides.
Remove from the grill, then remove husks individually, as needed. Season to taste and enjoy!
Classic: Salt and butter. Herby: butter, plus fresh basil, parsley, sage and/or rosemary. Mexican: a squeeze of lime, a dash of cayenne pepper, chopped cilantro, and queso fresco or cotija crumbled cheese. Cacio e Pepe: use salted butter, lots of freshly cracked pepper, and lightly sprinkle with grated parmesan cheese. Old Bay: coat corn with butter and sprinkle on Old Bay.