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Grilled Smoky Corn on the Cob

This dish features farm-fresh corn grilled over an open flame until charred and smoky, resulting in tender kernels with a deliciously crispy exterior. Brushed with butter and seasoned with salt, it’s finished with a squeeze of citrus and fresh herbs for a vibrant, crunchy, and juicy final texture.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4
Course: Main Course
Cuisine: American
Calories: 150
Ingredients Equipment Method Notes

Ingredients
  

  • 4 ears fresh corn on the cob preferably farm-fresh with tight husks
  • 2 tablespoons melted butter for brushing the corn
  • to taste coarse sea salt sprinkle after grilling
  • 1 lime fresh lime or lemon for squeezing over before serving
  • 2 tablespoons chopped cilantro or parsley for garnish
  • 1 teaspoon chili powder or hot sauce optional, for spicy heat

Equipment

  • Grill
  • Bristle brush or silicone basting brush

Method
 

  1. Start by soaking the corn in cold water for 15 minutes to help prevent burning and keep the kernels juicy. Pat dry with a towel.
  2. Preheat your grill to medium-high heat, aiming for a steady, hot flame. Place the corn directly on the grill grates.
  3. Grill the corn, turning every 2-3 minutes, until the husks are charred and blistered all over, and you hear a gentle crackling sound. This should take about 10-15 minutes.
  4. Use tongs to carefully peel back the husks, revealing the hot, smoky kernels below. The aroma should be a rich, toasted scent, and the kernels should look golden with some charred spots.
  5. Brush the hot corn generously with melted butter using a silicone brush or a basting brush. The butter should melt instantly, giving the kernels a glossy, flavorful coating.
  6. Sprinkle coarse sea salt over the corn while it’s still warm, pressing it slightly into the buttery surface for maximum flavor and crunch.
  7. Squeeze fresh lime or lemon juice over the corn for bright, zesty contrast. Add chopped cilantro or parsley on top for a fresh, herbal finish.
  8. If desired, sprinkle a pinch of chili powder or hot sauce for a smoky, spicy kick. Serve immediately while the kernels are tender and flavorful.

Notes

For extra flavor, you can pre-soak the corn in water before grilling. Keep an eye on the grill to avoid over-charred kernels. Serve immediately for the best smoky crunch and juicy sweetness.