Recipe By SUETEITSMA
Rating
Published Jun 26th
Prep 10m Cook 30m Additional - Ready In 40m
Servings 6 ears of corn Calories 179.2

This is an easy method for grilling corn on the cob. The corn will be very tasty and tender.

Recipe Ingredients

  • 6 ears corn
  • 6 tablespoons butter, softened
  • salt and pepper to taste

Cooking Directions

  1. 1 Preheat an outdoor grill for high heat and lightly oil grate.
  2. 2 Peel back corn husks and remove silk. Place 1 tablespoon butter, salt and pepper on each piece of corn. Close husks.
  3. 3 Wrap each ear of corn tightly in aluminum foil. Place on the prepared grill. Cook approximately 30 minutes, turning occasionally, until corn is tender.

Nutrition Facts

  • Calories 179.2
  • Carbohydrate 17.1 g
  • Cholesterol 30.5 mg
  • Fat 12.6 g
  • Fiber 2.4 g
  • Protein 3 g
  • Saturated Fat 7.5 g
  • Sodium 95.3 mg
  • Sugar 2.9 g

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Reviews

  1. I had several ears of corn so I did it both this way AND the way the other comments suggest with leaving the husks on. I soaked all corn, husked half and wrapped in foil with butter, and the other half I just placed directly on the charcoal grill. Aside from the mess of husking - Read more ...
  2. Everyone when rating this review actually talks about a completely different method of cooking the corn, and then gives it 5 stars. I don't get it. I'm reviewing this exact recipe. I didn't soak the corn. I didn't do anything. I peeled the husks back, put butter and salt on it, wrapped them in foil, - Read more ...
  3. The only thing I do different is I soak my corn in water first then I use strips of the husk to tie the husk around the corn and grill I omit the foil that way the corn can get more of the flavor of the grill while cooking and the pre soak in cold - Read more ...
  4. I followed the advise of the other reviews and soaked the corn in water with the husks on for an hour then grilled them for 1/2 hour, turning every 5 mins. they turned out PERFECT. but had nothing to do with the original recipe.
  5. I took off the silk of the corn and submerged the corn (with the shuck still on) in water for a couple of hours. I then pulled back the shuck just enough to brush on some melted butter with seasoned salt. I put the shuck back over the corn and covered it tightly with foil( - Read more ...
  6. We love this recipe but, but really prefer a similar method that also gives you moist, tender corn: Soak ears of corn (in the husks) in water for at least 30 minutes. Arrange on hot grill. Dip an old bath towel in water, wring it out until it no longer drips. Place over the corn. - Read more ...
  7. Simple and delicious. Tip: A friend of mine convinced me to NOT bother removing the silk before cooking - said "Once it's done, you just grab it from the top before husking, and it all comes out in one piece!" I was skeptical - but he was RIGHT!!
  8. There are few things that scream "SUMMER" like grilled corn on the cob. I do mine a little differntly than this however, and it is fantastic! First of all, DO NOT remove the husks - they are vital to the flavor and cooking process. Only peel a little bit back to make sure you do - Read more ...
  9. The corn was excellent...sweet and juicy. For some of you who had trouble getting your corn done quick enough,here's a hint that applies to any food that's wrapped in foil. In this case, wrap the corn-on-the-cob with the shiny side in. This keeps the heat in and helps to cook faster. With the shiny side - Read more ...
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