Ingredients:

  • 8 ears of corn, husks and silk removed
  • 4 tbsp unsalted butter, softened
  • 1 tsp kosher salt

Instructions:

  1. Preheat your grill to medium high heat (approx. 400°F/200°C). Note: This ensures the kernels sear instead of steaming
  2. Lightly oil the grill grates using a paper towel dipped in oil. Note: This prevents the corn from sticking and tearing
  3. Place the shucked corn directly on the grates.
  4. Grill for 12-15 minutes until kernels are deep golden brown with scattered charred spots.
  5. Rotate the ears every 3-4 minutes. Note: This prevents one side from burning while the other stays raw
  6. Remove the corn from the grill.
  7. Let the corn rest for 2 minutes. Checkpoint: The corn should feel firm and hot to the touch.
  8. While still hot, roll each ear in the softened butter. Checkpoint: Butter should melt instantly upon contact.
  9. Immediately sprinkle with kosher salt. Checkpoint: Salt should stick to the melted butter without falling off.