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Epicurious

Grilled Corn on the Cob

Once you learn to cook corn on the grill, it may become your favorite way to prepare it. Don’t skip the chili powder or paprika here; it really heightens the smoky flavor of the grilled corn.

Recipe information

  • Yield

    Serves 4

Ingredients

4 ears corn
Vegetable oil, for grates
1 tablespoon butter, cut into 4 pats
Coarse salt and fresh ground pepper
Chili powder or paprika

Preparation

  1. Step 1

    Peel back the corn husks, leaving them attached at the base of the ear. Remove and discard the silk; pull the husks back over the corn. Place the ears in a large bowl or pot; cover with cold water. Let soak for 10 minutes.

    Step 2

    Preheat the grill to high; lightly oil the grates. Drain the corn. Arrange the ears on the grill. Cover and cook, turning occasionally, using tongs, until the husks are slightly charred and the corn is tender, 15 to 20 minutes. Remove the ears from the grill. Holding the bottom of each hot ear with a towel, peel back the husks and, with a knife, coat the kernels with butter. Season the corn with salt, pepper, and chili powder or paprika. Serve immediately.

Reprinted with permission from Everyday Food: Great Food Fast by Martha Stewart Living Magazine. Copyright © 2007 by Martha Stewart Living Magazine. Published by Crown Publishing Group. All Rights Reserved. Martha Stewart Living magazine was first published in 1990. Over the years, more than two dozen books have been published by the magazine's editors. Martha Stewart is the author of dozens of best-selling books on cooking, entertaining, gardening, weddings, and decorating. She is the host of The Martha Stewart Show, the successful daily syndicated television show.
TagsCornVegetableSideDinnerGluten FreeNut FreeVegetarianEasy5 Ingredients or FewerGrillingSummerCookbooks
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