Corn on the cob is best during the summer when it’s in season, sweet, and juicy. The most flavorful way to eat corn is to grill the corn directly on a hot grill. Leave the husks on to protect the corn from getting dried out. This also helps steam moisture inside the corn while getting infused with smoky flavor from the charring corn husks.
Step 1: Prepare your gas or charcoal grill with direct, high heat, to about 550°F.
Step 2: Prepare your corn. Leave the husks on the corn to protect the corn from burning or drying out while it is on the hot grill. If you want a bit of char on your corn, peel off a few of the outer layers of the corn husks first, before grilling. This will leave less of a barrier between the outer leaves and the corn to help the charring reach the corn.
Step 3: Place the corn in their husks on the hot grill and put the lid on the grill. Turn the corn occasionally, until the husks are completely blackened and charred on all sides. This will take about 15 to 20 minutes.
Step 4: Remove the corn from the grill. Let them sit for 5 minutes so they are cool enough to handle.
Step 5: Remove the silks and charred husks from the corn.
This is best enjoyed with butter and salt. You can even sprinkle on a little chili powder, cotija cheese, and some lime juice for extra flavor. Enjoy and let us know what else you’d like to try.