Grilled Corn on the Cob with Salt-and-Pepper Butter
Fresh ears of corn grilled in their husks and slathered with a simple but flavorful homemade salt and pepper butter. This summer classic brings out the natural sweetness of corn while adding a subtle smoky char.
Ingredients
- •½ cup unsalted butter
- •1 tsp kosher salt
- •1 tsp black pepper
- •6 ears corn
Cooking Instructions
- 1.
Prepare a grill for medium-high heat. Mix butter, salt, and pepper in a small bowl; set aside.
5 min
- 2.
Pull back husk from each ear of corn without removing it entirely. Remove silk, then pull husk back into place. (This allows coverage from the grill, both protecting the corn from direct exposure to the flames and partially steaming the ear, while still allowing smoke to penetrate the husk and some charring to occur.) Grill, turning occasionally, until slightly charred and cooked through, about 10 minutes. Transfer corn to a large platter, pull back husks, and spread with reserved butter.
15 min
- 3.
Do Ahead: Butter can be made 1 day ahead. Cover and chill. Bring to room temperature before spreading over corn.
