Fire-Roasted Corn
Perfect Corn Every Time.
I always thought that the reason corn on the cob was just ok was because of the lack of freshness the corn at the grocery store has. While it is true that corn is best straight off the stalk, the way you cook it makes a big difference. Stop boiling it. Just throw it on the fire grate or grill. It’s nearly impossible to mess it up and it tastes amazing! It’s easier to shuck too!
PREP TIME
0 minutes
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COOK TIME
15 to 20 minutes
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YIELD
4 ears
Ingredients
4 ears of corn
2 tbsp butter (optional)
Salt and pepper to taste (optional)
Directions
Preheat the grill to medium-high or adjust the fire grate to provide a hot, but not nuclear, amount of heat.
Remove any super loose husks, but leave them all on there if there are no loose ones. The husk acts as a protective barrier and, along with the silk, helps steam the corn to perfection.
Arrange the cobs on the grill grate and cook for 5 minutes. The husk that is in contact with the grate should be charred, or at least have very heavy grill marks.
Flip the cobs so that the charred side is up and cook for another 5 minutes.
Rotate the cobs a quarter turn to place one of the non-charred sides down. Depending on how dark the husks are, adjust the cooking time. If they are just grill marked, cook another 5 minutes. If they’re super dark already, just cook another 2 or 3 minutes.
Flip the cobs a final time for the last side to be facing down. Cook 2 to 5 minutes.
Remove the corn to a plate and let them cool. When the cobs are cool enough to handle, pull back the husks and silk, rub with butter and season with salt and pepper. You can either leave the husks attached at the bottom to use as a handle, or get some sweet corn holders like the ones below (affiliate link)!
