Dinner

Grilled Corn

Name: Grilled Corn
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4 servings
Ingredients: 4 ears fresh corn, husks intact; 4 tablespoons unsalted butter, softened; 1 teaspoon kosher salt; 0.5 teaspoon black pepper; 0.25 teaspoon cayenne pepper (optional); 2 tablespoons fresh cilantro or parsley, finely chopped (optional)

Fresh corn roasted in its own husk until the kernels are tender, sweet, and kissed with char. A summer staple that's effortless to cook and naturally dramatic when husked tableside.

179calper serving 3gprotein 17gcarbs 13gfat 10min prep 15min cook 4serves

✓ Macros from a nutrition database · per serving · developed by The Delicious Kitchen with AI assistance, not independently kitchen-tested · how we calculate this

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Grilled Corn — common questions

Can I grill corn without soaking it?

No—the husks will burn too aggressively before the kernels cook through; soaking for at least 15 minutes is essential to retain moisture inside.

What if I don't have a grill?

You can roast corn in a 400°F oven for 30–35 minutes with husks intact, or shuck it, wrap it in foil with butter, and grill or broil for 8–10 minutes.

How do I know when the corn is done?

The husks will be deeply charred and blackened, and the kernels will be tender when pierced with a fork; the aroma will be sweet and slightly smoky.

Can I prep the corn ahead?

Yes, peel and soak the corn up to 4 hours ahead; keep it in a covered container in the refrigerator, and return it to room temperature for 10 minutes before grilling.

What toppings work best besides butter?

Cotija cheese and lime (Mexican street corn), garlic aioli, parmesan and fresh herbs, or a drizzle of truffle oil—but classic butter with salt is hard to beat.

How do I store and reheat leftover grilled corn?

Refrigerate shucked ears in an airtight container for up to 2 days; reheat gently in a dry skillet over medium heat for 3–4 minutes, or eat cold as a salad component.