Why this receipe works corn is the perfect vegetable to grill because its sweet flavor loves a smoky accent and it’s large enough that you never have to worry about it falling through the grate. Our goal here was to achieve a classic char while preventing the corn kernels from drying out on the fire. We found that initially cooking the ears with their husks on worked best. We then shucked the hot corn, rolled the ears in seasoned butter, and returned them to the grill to caramelize. This way, the kernels achieved a great char but weren’t on the grill long enough to dry out. One last roll in the butter and our corn was ready. The flavored butters can be made ahead and refrigerated for up to three days; bring to room temperature before using. Set up a cutting board and knife next to your grill to avoid traveling back and forth between kitchen and grill.
SERVES: 6
TOTAL TIME: 50 minutes
INGREDIENTS:
- 6 ears corn (unshucked)
- 6 tablespoons unsalted butter, softened
- ½ teaspoon salt
- ½ teaspoon pepper
INSTRUCTIONS:
1. Cut and remove silk protruding from top of each ear of corn. Combine butter, salt, and pepper in bowl. Fold one 14 by 12-inch piece heavy-duty aluminum foil in half to create 7 by 12-inch rectangle; then crimp into boat shape long and wide enough to accommodate 1 ear of corn. Transfer butter mixture to prepared foil boat.
FOR A CHARCOAL GRILL:
Open bottom vent completely. Light large chimney starter mounded with charcoal briquettes (7 quarts). When top coals are partially covered with ash, pour evenly over half of grill. Set cooking grate in place, cover, and open lid vent completely. Heat grill until hot, about 5 minutes.
FOR A GAS GRILL:
- Turn all burners to high, cover, and heat grill until hot, about 15 minutes.
- Clean and oil grate. Place corn on grill (over coals, with stem ends facing cooler side of grill, for charcoal). Cover and cook, turning corn every 3 minutes, until husks have blackened all over, 12 to 15 minutes. (To check for doneness, carefully peel down small portion of husk. If corn is steaming and bright yellow, it is ready.) Transfer corn to cutting board. Using chef’s knife, cut base from corn. Using dish towel to hold corn, peel away and discard husk and silk with tongs.
- Roll each ear of corn in butter mixture to coat lightly and return to grill (over coals for charcoal). Cook, turning as needed to char corn lightly on each side, about 5 minutes total. remove corn from grill and roll each ear again in butter mixture. Transfer corn to platter. Serve, passing any remaining butter mixture.
VARIATIONS:
HUSK-GRILLED CORN WITH ROSEMARY-PEPPER BUTTER:
- Increase pepper to 1 teaspoon. Stir 1 tablespoon minced fresh rosemary and 1 minced small garlic clove into butter mixture in step 1.
HUSK-GRILLED CORN WITH MUSTARD-PAPRIKA BUTTER:
- Stir 2 tablespoons spicy brown mustard and 1 teaspoon smoked paprika into butter mixture in step 1.
HUSK-GRILLED CORN WITH CILANTRO-LIME BUTTER:
- Stir ¼ cup minced fresh cilantro, 2 teaspoons grated lime zest plus 1 tablespoon juice, and 1 minced small garlic clove into butter mixture in step 1.
HUSK-GRILLED CORN WITH BROWN SUGAR–CAYENNE BUTTER:
- Stir 2 tablespoons packed brown sugar and ¼ teaspoon cayenne pepper into butter mixture in step 1.
