Grilled in the husk corn. Summer eating at its finest.
Adapted from: Kenji Alt, The Food Lab: Three Ways to Grill Corn
- 6 ears fresh corn, still in the husk
- 1½ teaspoons fine sea salt
- Prep the corn: Peel off the outer layer of husks from the corn, leaving the inner layers intact. Trim the silk off the top of the corn with a pair of kitchen scissors. (If the stalks are still on the corn, leave them – they make a convenient handle when we’re peeling the corn later.)
- Set the grill up for direct medium heat (350°F):Set the grill up for direct medium heat. On my Weber gas grill, I preheat the grill with all burners on high for ten to fifteen minutes, brush the grill grate clean, then turn the burners down to medium. On my charcoal kettle grill, I light a chimney starter full of charcoal, and spread it out in a single layer across the charcoal grate.
- Grill the corn: Put the corn on the grill over direct medium heat, close the lid, and grill with the lid closed as much as possible. Grill the corn until the husks are blackened on the bottom, about ten minutes. Flip the corn and grill until the other side is blackened, about ten more minutes, for a total cooking time of twenty minutes.
- Peel and serve: Let the corn rest until it is cool enough to handle. Grab each ear, using the stalk as a handle if it’s still there. Peel the charred husk and the silk from the corn. Immediately sprinkle the peeled ears of corn with salt, then serve, passing the butter at the table for everyone to roll their ear of corn on top.
The recipe is for six ears of corn, but use as much corn as you need (or you can fit on your grill – corn takes up a lot of space.)
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Category: Side Dish
- Method: Grilling
- Cuisine: American
Keywords: Grilled Corn in The Husk