Equipment
* optional
Ingredients
Corn
- 4 corn on the cob, shucked, silks removed
Seasonings
- 40 g unsalted butter, melted
- 3 g kosher salt
- 1 lime, cut into wedges
Nutrition (per serving)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 204 kcal
- Protein
- 5 g
- Carbohydrates
- 29 g
- Fat
- 10 g
- Fiber
- 3 g
- Sugar
- 10 g
- Sodium
- 315 mg
- Saturated Fat
- 6 g
- Monounsaturated Fat
- 3 g
- Polyunsaturated Fat
- 1 g
- Cholesterol
- 22 mg
- Potassium
- 418 mg
- Calcium
- 9 mg
- Iron
- 0.8 mg
- Magnesium
- 56 mg
- Phosphorus
- 138 mg
- Zinc
- 0.7 mg
- Vitamin A
- 82 mcg
- Vitamin C
- 13 mg
- Vitamin E
- 0.4 mg
- Vitamin K
- 1 mcg
- Vitamin B6
- 0.1 mg
- Vitamin B12
- 0.0 mcg
- Thiamin
- 0.23 mg
- Riboflavin
- 0.10 mg
- Niacin
- 2.7 mg
- Folate
- 64 mcg
- Water
- 124 g
Sources: USDA FoodData Central
Method
Preheat the grill to medium-high heat, approximately 200 to 230 C (400 to 450 F). Clean and lightly oil the grates.
Peel back the husks from the ears of corn and completely remove the fine silks. Snap off any tough stalks at the base.
Using a basting brush, lightly coat each ear of corn evenly with half of the melted butter.
Place the corn directly onto the hot grill grates. Cook, turning with tongs every 2 to 3 minutes, until the kernels are tender and charred in spots on all sides.
Remove the corn from the grill. Brush with the remaining melted butter, sprinkle evenly with kosher salt, and immediately squeeze fresh lime wedges over the top before serving.
Chef's Notes
- For maximum sweetness, purchase corn on the cob locally and cook it the same day, as the natural sugars begin rapidly converting to starches immediately after picking.
- If you prefer a gentler, more steamed texture with less char, leave the husks on during grilling. Soak the unhusked corn in water for 15 minutes beforehand, grill for 15 minutes, then pull the husks back for a quick final sear.
- The addition of fresh lime juice is essential; it cuts through the richness of the butter and provides a vibrant acidic balance that elevates the natural sweetness of the corn.
- Elevate this simple base by sprinkling a pinch of smoked paprika, chili powder, or crumbled cotija cheese over the top immediately after the lime juice.
Storage
Refrigerator: 3 days — Store wrapped tightly in aluminum foil or in an airtight container.
Freezer: 3 months — Cut kernels off the cob before freezing in airtight bags.
Reheating: Reheat wrapped in foil in a 175 C (350 F) oven until warm, or microwave for 30 to 60 seconds.
Troubleshooting
Corn kernels are dry, chewy, or tough
Cause: Corn was overcooked on the grill, or the corn was old and its natural sugars had already converted to starches.
Fix: Cannot be fixed, but slicing the kernels off the cob and tossing them in a creamy mayonnaise or sour cream based dressing can help mask the dry texture.
Prevention: Purchase fresh corn locally with damp, pale silks and bright green husks. Grill only until just tender, usually no more than 15 minutes.
Corn is charred on the outside but raw inside
Cause: Grill temperature was too high.
Fix: Move the corn to a cooler zone of the grill or wrap in foil and bake until heated through.
Prevention: Ensure grill is at medium-high, not blazing hot, to allow heat to penetrate the cob without instantly burning the exterior.
Cultural Context
Grilled corn on the cob is a quintessential fixture of American summer barbecues and outdoor cookouts. Its roots trace back to the indigenous peoples of the Americas, who cultivated maize as a staple crop and traditionally roasted it over open fires. Today, this simple, minimalist preparation celebrates the peak sweetness of late-summer harvests.
