24 COOK’S COUNTRY • AUGUST/SEPTEMBER 2019COOKING CLASSB
OILED CORN ON the
cob slathered with butter is
an American summertime
tradition. We love corn pre-
pared this way—its clean, sweet flavor
shines bright. But corn is capable of
expressing itself in deeper, more flavor-
ful ways. When grilled, it picks up tasty
browning and intensifies in flavor, and
melted butter adds a finishing touch. If
you’ve never tried grilling corn, this is
the recipe to get you started.HUSK-GRILLED CORN
WITH SEASONED BUTTER
Serves 6
Look for ears of corn with green husks
and golden-brown (not dark-brown)
silk protruding from the tops. Also look
for ears of similar size so they cook at
the same rate. The seasoned butter can
be made ahead and refrigerated, but let
it come to room temperature before
using. Set up a cutting board and knife
next to your grill to avoid traveling back
and forth between the kitchen and grill.6 ears corn, unshucked
6 tablespoons unsalted butter,
softened
½ teaspoon table salt
½ teaspoon pepper- Cut and remove silk protruding
from top of each ear of corn. Com-
bine butter, salt, and pepper in bowl.
Transfer 3 tablespoons butter mixture
to large plate. Set aside remaining but-
ter mixture.
2A. FOR A CHARCOAL GRILL:
Open bottom vent completely. Light
large chimney starter mounded with
charcoal briquettes (7 quarts). When
top coals are partially covered with ash,
pour evenly over half of grill. Set cook-
ing grate in place, cover, and open lid
vent completely. Heat grill until hot,
about 5 minutes.
2B. FOR A GAS GRILL: Turn all
burners to high, cover, and heat grill
until hot, about 15 minutes. Leave all
burners on high.- Place corn on grill (on hotter side if
using charcoal, with stem ends facing
cooler side). Cover and cook, turning
corn every 3 minutes, until husks are
blackened all over, 12 to 15 minutes.
Transfer corn to cutting board. Using
chef’s knife, cut stem end off each ear
of corn. Holding 1 ear at a time with
dish towel, use tongs to peel away and
discard husks and silk. - Roll each ear in butter mixture on
plate to coat lightly, letting excess
butter mixture drip back onto plate.
Return corn to grill (on hotter side
if using charcoal). Cook, uncovered,
turning corn as needed to char lightly
on each side, about 5 minutes. Remove
corn from grill and roll each ear in
remaining butter mixture on plate.
Transfer corn to platter. Serve, passing
reserved butter mixture separately. - Cut and remove silk
Use a chef’s knife to slice off the
silk at the end of each ear.
Why? If left on, the silk would
burn and smolder. - Make seasoned butter
Combine the softened butter, salt,
and pepper in a bowl.
Why? Softening the butter helps
the salt and pepper incorporate
evenly; it also means the butter
will more readily adhere to the hot
corn later. - Light grill
If using charcoal, light a full chim-
ney of briquettes; when the coals
are ready, pour them into an even
pile over half the grill. If using gas,
turn all the burners to high.
Why? We want a very hot fire for
this recipe. - Grill corn in husk
Cook the corn on the hotter
part of the grill, turning it every
3 minutes, until the husks are
blackened all over.
Why? The husk traps the corn’s
natural moisture to create steam
that cooks the corn through. - Cut off stem end of corn
Holding the corn with a dish towel
or tongs, use a chef’s knife to cut
off the stem end of each ear.
Why? Removing the stem end
makes removing the husk and
silk easier.
Step by Step
Husk-Grilled Corn
A simple two-step grilling process produces the best grilled corn you’ve ever eaten.
by Matthew FairmanWant to take a deep dive into corn?
Web subscribers can read our “Getting
to Know” feature on this staple at
CooksCountry.com/gtkcorn.