- Craig Claiborne born (1920)
Grilled Corn Recipe
- 4 ears of corn
- 4 Tablespoons butter, softened
- Salt and pepper, to taste
Grilled corn is one of the best things about summer. Fresh, juicy, and slightly charred is exactly how I want my corn — and grilling it is the perfect way to achieve these qualities. Start with good quality corn on the cob, which is usually during the summer months when they are in the peak of their season. This is a basic recipe with butter and seasoning, but grilled corn is also great with Parmesan cheese and chopped herbs.
Preheat a gas or charcoal grill to high heat and lightly oil the grill grate.
Peel back the corn husks and remove the silk from each ear of corn. Spread 1 tablespoon of butter on each ear of corn and season with salt and pepper. Close corn husks.
Wrap each ear of corn tightly in aluminum foil. Place on the preheated grill and cook, turning occasionally, for about 30 minutes, until the corn is tender.