Grilled Corn
This Grilled Corn recipe is the perfect side dish for all of your backyard BBQs and summer meals. Simple and delicious recipe.
Servings: 6 servings
Equipment
- Silicone Pot Holder Trivet Mats - Hot Pads Spoon Rest, Multipurpose Trivet for Hot Dishers Heat Resistant Food Grade Silicone Set of 4
Ingredients
- 6 ears corn
Toppings
- Butter
- Cotija cheese
- Salt and pepper
Instructions
- Preheat your grill to a medium temperature (350°F-450°F).
- Peel back the husks of the corn but do not tear them off completely. Remove any silk and then pull the husks back up to wrap around the corn.
- Place the ears of corn on a preheated grill and cook for about 10-15 minutes, turning every few minutes. The husks may char; this is perfectly normal. The corn is done when the kernels are bright yellow.
- Remove husks and serve with your choice of toppings.
Notes
- Serve with butter, salt, elote seasoning, compound butter, and more.
- Store any leftover corn in the refrigerator for up to 4 days.
- Leaving the husks on results in a great steam cook for the corn and leaves a slightly smoky flavor.
- We found it best to remove all of the silk before cooking. This makes it easier and quicker to peel and eat when handling the hot corn. But if you want to reduce prep, you can just cut the tips of the husks and silks before grilling and leave the interior silk.
- We tested soaking the corn before grilling as well as directly grilling the corn without husks. This was by far the best method - perfect smoky corn without being overcooked or charred. Soaking added nothing but time to the recipe.
Nutrition
Serving: 1ear of corn | Calories: 113kcal | Carbohydrates: 25g | Protein: 4g | Fat: 2g | Saturated Fat: 0.2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 0.4g | Sodium: 1mg | Potassium: 257mg | Fiber: 3g | Sugar: 5g | Vitamin A: 310IU | Vitamin C: 6mg | Calcium: 4mg | Iron: 1mg
