The Best Basic Grilled Corn
Sweet summer corn gets smoky and tender on the grill, then finishes simply with butter and kosher salt.
Prep 5 min · Cook 20 min · Total 27 min · Makes 8 ears corn
Ingredients
- 8 ears corn, shucked and rinsed
- 1/2 stick butter
- Kosher salt
Directions
- Start with 1 chimney full of charcoal. Once the charcoal is fully lit and coated in gray ash, dump it out and pile the coals on one side of the charcoal grate. Put the cooking grate on, close the grill, and let it heat for 5 minutes. If you’re using a gas grill instead, turn half the burners to their highest setting, close the lid, and preheat for 10 minutes. Scrub the grill grate clean, then oil it.
- Set the corn on the hot side of the grill. Cook it there, rotating now and then, until every side is nicely charred and the kernels are tender all the way through, about 10 minutes total.
- Take the corn off the grill and let it sit for 2 minutes. Coat it with butter, add a sprinkle of salt, and serve right away.