By Connor Forbes
Grilled corn is a summertime grilling staple. And even though it is still spring, it’s never too early to bust out the grill. There is not really a wrong way to grill corn. But there is a harder and easier way. I prefer the taste and texture of the harder way but it’s also not always necessary because the easy way makes great corn too. Anyways, let’s make grilled corn the easy and hard way.
Ingredients
- 1 Corn
- ½ tablespoon butter
- Sprinkle salt and pepper
The Hard Way
Take a whole ear of corn with the husk on. Peel the husk back without ripping it of the ear. Remove the stringy bits. Spread butter directly on the ear. Sprinkle salt and pepper. Close the husk around the ear. Grill in the husk on medium high indirect heat turning regularly about 15 minutes. Be careful not to light the husk on fire. Once the ear is steamed, with an oven mitt on and very carefully remove the husk. Finish the ear of corn on direct heat for some char to desired. EAT!
The Easy Way
Pull the ear of corn all the way out of the husk. Butter, salt, and pepper. Grill on medium direct heat turning regularly. Cook about 15 minutes or until desired tenderness is reached. EAT!
