Grilling corn for smoky, charred flavor
Grilling brings out sweetness and adds charred, smoky notes that work well with butter, cheese, herbs, or spicy sauces. For best results, choose ears with bright green husks and moist silks.
Two common approaches:
- In-husk grilling: Peel back husks (don’t remove), remove silks, brush kernels or husks with butter or oil, pull husks back up, and soak in cold water for 10–15 minutes to prevent burning. Grill over medium-high heat, turning every 4–5 minutes, for 15–20 minutes until kernels are tender.
- Direct grilling (no husk): Remove husks and silks, brush ears lightly with oil, and place directly over medium-high heat. Turn frequently to create even char and cook about 8–12 minutes.
Quick tips:
- For smoky sweetness, char in spots rather than blackening fully.
- Baste with garlic-herb butter or a chili-lime glaze during the last few minutes.
- Use foil for a softer texture: wrap ears with a pat of butter and grill 12–15 minutes, turning once.
Serving ideas:
- Mexican-style: mayo, cotija, chile powder, lime.
- Simple: sea salt, butter, cracked pepper.
- Compound butter: blend butter with honey, herbs, or smoked paprika.
Avoid excessive direct flames that will burn husks to ashes and overcook kernels. Rotate often and use lids or vents to control flare-ups.