Grilled Corn

Yield 4

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  • 6 ears fresh sweet corn in husks


  1. About an hour before serving, place the ears of corn, in their husks, in a deep bowl or bucket, cover with cold water and weight with a plate to keep them submerged.
  2. If using a charcoal grill, start the charcoal and let it burn down to a medium-hot bed of coals. Set the grill about 4 inches above the coals.
  3. For gas grilling, set the heat to medium-high.
  4. Arrange the corn on the grill to permit frequent turning and roast for 15 to 20 minutes, turning frequently, until the outer leaves are blackened.
  5. Remove, and let cool several minutes, then remove the husks and silk. The corn can be buttered, returned to the grill, and turned frequently until nicely browned. Serve immediately.


Try a squeeze of lime juice and a shake of ground chile pepper to make it special.