Cooking for 4 people
Ingredients
- 4 ears
corn on the cob
- 1 tbsp.
salt
- 1 tbsp.
pepper
- 2 tbsp.
butter
1Food Prep
For shucked grilled corn: Prepare your corn for direct grilling by removing the husk and silk.
Grilled Corn in the Husk: If you’re grilling corn in the husk, there’s no prep required — how about pouring yourself a cold beverage in the meantime?
2Grill Prep
Fuel: We recommend Kingsford® Original Charcoal Briquets.
Method: Two-Zone Method
Temp: 400°F (Medium Heat)
3The Cook
Shucked Grilled Corn
When you’re at temp, put cooking oil on a folded paper towel. Grab the oiled paper towel with long-handled tongs and oil the grate thoroughly.
Place your shucked corn directly above the coals. Grill your corn for 10 minutes, turning every 2 minutes until the kernels soften and become lightly charred. If your corn begins to char before kernels soften, move it to the cool side of the grate and close the lid to allow for additional cooking.
Once your corn is lightly charred and kernels are cooked through, remove it from the grill. Serve your corn with butter and salt immediately to allow butter to melt, and enjoy!
Grilled Corn in the Husk
When you’re at temp, put cooking oil on a folded paper towel. Grab the oiled paper towel with long-handled tongs and oil the grate thoroughly.
Place your corn directly above the coals. Grill your corn for approximately 15 minutes, turning every 2 to 3 minutes as the husk begins to blacken and the kernels steam within the husk.
If a husk catches fire, don’t panic this is pretty common. Move the corn to the cool side of the grate and close the lid. This will kill the flames, and allow the corn to cook through.
Once the husk is charred, pull back the husk on one of your corns to check if it’s cooked through. Your corn should be a bright yellow. Continue cooking if your corn is unevenly cooked in areas.
Once your corn is cooked through and kernels are softened, remove it from the grill. Shuck your corn and serve with butter and salt immediately to allow butter to melt, and enjoy!
