Grilled Corn on the Cob

1. 1

   Peel back the corn husks, leaving them attached at the base of the ear.

2. 2

   Remove and discard the silk; pull the husks back over the corn.

3. 3

   Place the ears in a large bowl or pot; cover with cold water.

4. 4

   Let soak for 10 minutes.

5. 5

   Preheat the grill to high; lightly oil the grates.

6. 6

   Drain the corn.

7. 7

   Arrange the ears on the grill.

8. 8

   Cover and cook, turning occasionally, using tongs, until the husks are slightly charred and the corn is tender, 15 to 20 minutes.

9. 9

   Remove the ears from the grill.

10. 10

    Holding the bottom of each hot ear with a towel, peel back the husks and, with a knife, coat the kernels with butter.

11. 11

    Season the corn with salt, pepper, and chili powder or paprika.

12. 12

    Serve immediately.

* Per serving · 4 servings · Values may vary.

No additional tips available.