Description
Experience the ultimate summer side dish with this perfect grilled corn recipe. By utilizing a unique dual-phase cooking method—steaming in husks followed by direct-flame charring—you achieve juicy, tender kernels with professional-grade caramelized edges. Infused with smoked paprika butter and a bright finish of fresh lime, this preparation balances natural sweetness with deep, smoky notes, ensuring a culinary success at every outdoor gathering.
Ingredients
4 ears fresh sweet corn
4 tbsp salted butter, softened
1 tsp smoked paprika
0.5 tsp sea salt
1 fresh lime wedge (optional)
Instructions
Pull back husks from each ear without removing entirely and remove silk strands.
Fold husks back over ears and soak in cool water for 15 minutes.
Preheat grill to medium-high heat (400°F).
Place corn on grill grates, close the lid, and cook for 10 minutes, rotating every 4 minutes.
Remove husks entirely and grill for 5 more minutes over direct heat, flipping frequently until golden brown char develops.
Mix softened butter with smoked paprika and salt, then brush over the hot corn before serving with a squeeze of fresh lime.
Notes
Select corn with bright green, tight husks for maximum freshness. If husks are dry, soaking for longer is recommended to prevent burning. Serve immediately while hot for the best texture.
- Prep Time: 25
- Cook Time: 15
- Category: Lunch
- Method: Grilling
- Cuisine: American
Nutrition
- Serving Size: 1 ear
- Calories: 210
- Sugar: 6g
- Sodium: 320mg
- Fat: 14g
- Saturated Fat: 9g
- Carbohydrates: 29g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 30mg