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Grill perfect corn on the cob and dress it up Labor Day, coming up soon, is the last hurrah of summer, and for many families that means one more trip to the grill before the season turns. Few things say cookout like sweet corn on the cob -- and grilling it is easier than boiling a pot of water. The freshest corn is the whole game. Look for tight green husks and plump kernels you can feel through the silk, and cook it the same day if you can. There are three easy methods, according to recipe sites like Love and Lemons and A Couple Cooks: In the husk: Soak the ears in cold water about 15 minutes so the husks do not burn, then grill over medium-high heat, turning, for 15 to 20 minutes. The corn steams inside its own jacket, so it comes out juicy and sweet. Peel off the husk and silk after cooking; they slide right off. Shucked on the grate: Pull off the husk and silk, rub the corn with oil, and grill over medium-high, turning often, for 10 to 12 minutes. This gives the deepest char and grill marks -- the best choice for elote or a corn salad. In foil: Butter the ears, wrap them in foil, and grill about 15 minutes. This is the most foolproof method, and the easiest for feeding a crowd. Dress it up Compound butter: Blend softened butter with garlic and chopped herbs, or make a cilantro-lime butter: 1/4 cup softened butter, 2 tablespoons chopped cilantro, 1/4 teaspoon lime zest, and a pinch of salt. Roll the butter in parchment and chill to use all week. Elote: For Mexican street corn, slather the hot cob with a little mayonnaise, then roll it in crumbled cotija cheese and a dusting of chili powder, and add a squeeze of lime. Finish with cilantro. Chili-lime: Skip the mayonnaise and simply dust the corn with a chili-lime seasoning and fresh lime juice. Off the cob: Cut the grilled kernels off and fold them into a smoky corn salad, a salsa, or a warm corn dip. Serve it hot off the grill, and keep the napkins close. This story was posted on 2026-08-29 23:45:50
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