Ingredients
Scale
- 8 medium Ears of Fresh Corn: Choose ears that feel plump and have bright green, tightly wrapped husks. The tassels should be slightly sticky and golden, not dry or brown. Freshness is key for sweetness and juiciness.
- ½ cup (1 stick) Unsalted Butter: Softened to room temperature for easy spreading. Using unsalted butter allows you to control the final saltiness of the dish.
- 1 teaspoon Kosher Salt (or to taste): Coarse grain salt adheres well and provides a pleasant flavour contrast. Adjust based on your preference.
- ½ teaspoon Black Pepper (freshly ground, optional): Adds a subtle warmth and spice. Freshly ground pepper offers the most robust flavour.
- Optional: Wooden Skewers or Corn Holders: If your corn stalks aren’t long enough to serve as handles, sturdy wooden skewers inserted into the base provide a clean way to hold the hot corn. Soak wooden skewers in water for 30 minutes before use to prevent burning.
Instructions
- Prepare the Corn: Gently peel back the husks from each ear of corn, leaving them attached at the base if you plan to use them as handles or for presentation. Remove all the silky threads thoroughly; these can burn easily and affect the taste. If you prefer grilling without husks, remove them completely along with the silks. If grilling with husks on (for steaming), carefully pull them back, remove silks, apply butter/seasonings directly to kernels, then pull the husks back up and secure with kitchen twine or a strip of husk if desired. For this primary recipe (direct grilling for char), remove husks and silks entirely. Rinse the shucked corn under cold water and pat dry with paper towels.
- Prepare the Grill: Preheat your outdoor grill (gas or charcoal) to medium-high heat, aiming for a temperature around 400-450°F (200-230°C). Clean the grill grates thoroughly with a grill brush to prevent sticking and ensure even cooking marks. If using a charcoal grill, arrange the coals for direct heat cooking.
- Season the Corn (Optional Pre-Grill): While you can butter and season after grilling, some prefer a light coating beforehand. You can lightly brush the ears with melted butter or olive oil before placing them on the grill. This can help promote browning and prevent sticking, though the main buttering is typically done post-grilling.
- Grill the Corn: Place the shucked corn directly onto the hot grill grates. Grill for approximately 10-15 minutes, turning the corn every 2-3 minutes using tongs. You’re looking for the kernels to become tender, slightly shrunken, and develop some nice char marks on all sides. The exact time will depend on the heat of your grill and the size/freshness of the corn. Avoid walking away for too long, as the sugars in the corn can cause it to burn quickly if left unattended.
- Check for Doneness: The corn is done when the kernels are tender when pierced with a fork or a sharp knife, and they have developed a golden hue with some charred spots. Some kernels might even pop slightly.
- Butter and Season: Once the corn is cooked to your liking, carefully remove it from the grill using tongs and place it on a large platter or baking sheet. Immediately brush each ear generously with the softened unsalted butter. The heat from the corn will melt the butter beautifully, allowing it to seep into every crevice. Sprinkle evenly with kosher salt and freshly ground black pepper (if using).
- Insert Holders (If Needed): If you removed the husks entirely and the stalks aren’t sufficient handles, carefully insert wooden skewers or reusable corn holders into the thicker base of each ear of corn. This makes them much easier and less messy to handle, especially while hot.
- Serve Immediately: Grilled corn on the stick is best enjoyed hot off the grill while the butter is melted and the kernels are juicy and warm.
Nutrition
- Serving Size: one normal portion
- Calories: 200