Grilled Corn on the Cob

Gently pull back the husks without removing them completely. Remove all of the silk, then fold the husks back over the corn.

Place the corn in a large bowl, sink, cooler, or pot. Cover with cold water and soak for 10-30 minutes.

Preheat a grill or grill pan to medium-high heat (about 400°F).

Remove the corn from the water and shake off any excess moisture.

Place the corn directly on the grill grates. Cover and cook for about 15-20 minutes, turning every 5 minutes, until the kernels are tender.

Carefully peel back the hot husks and serve with butter, salt, pepper, or Old Bay.

Remove the husks and silk completely.

Brush the shucked ears generously with oil (like olive or canola oil) to prevent sticking.

Preheat a grill or grill pan to medium-high heat (about 400°F).

Place the corn directly on the grill grates.

Cook for 10-12 minutes, turning frequently, until lightly charred and tender on all sides.

Serve with butter, salt, pepper, or Old Bay.

Remove the husks and silk completely.

Brush each ear of corn with butter and season with salt and pepper, if desired.

Wrap each ear tightly in aluminum foil.

Preheat a grill or grill pan to medium-high heat (about 400°F).

Place the foil packets on the grill grates.

Cook for 15-20 minutes, turning occasionally, until the corn is tender.

Carefully unwrap and serve with butter, salt, pepper, or Old Bay.