Ingredients:

  • 4 ears fresh corn on the cob, in their husks, silks removed
  • Water, for soaking (optional)
  • 4 tablespoons unsalted butter, softened (optional)
  • Salt and freshly ground black pepper, to taste (optional)
  • Other desired seasonings (e.g., chili powder, lime juice, parmesan cheese, herbs) (optional)

Instructions:

  1. Peel back the husks of the corn, remove the silks, and then smooth the husks back into place. (Optional: Soak the corn in cold water for at least 30 minutes to prevent the husks from burning too quickly and to help steam the corn).
  2. Preheat your grill to medium heat (around 350-450°F or 175-230°C). Clean the grates.
  3. Place the corn directly on the grill grates. Cook for 15-20 minutes, turning occasionally, until the husks are slightly charred and the corn is tender. If the husks start to burn too much, move the corn to a cooler part of the grill.
  4. Carefully peel back the husks and check if the kernels are tender and juicy. If not, continue grilling for a few more minutes.
  5. If desired, peel the husks back completely and grill the corn directly on the grates for 2-3 minutes, turning frequently, until lightly charred. Be careful not to burn the kernels.
  6. Remove the corn from the grill. If you soaked your corn, allow them to cool slightly. Serve immediately with butter, salt, pepper, and any other desired toppings.