Ingredients:

  • 6 ears fresh sweet corn, husks and silks removed
  • 2 tbsp unsalted butter, melted
  • 1 tbsp extra-virgin olive oil
  • 1/2 tsp flaky sea salt
  • 1/4 tsp cracked black pepper

Instructions:

  1. Remove the husks entirely. Rub the corn with a damp paper towel or dip them in cold water for 2 minutes to remove stubborn silk threads, then pat completely dry. Note: Wet corn will steam instead of sear.
  2. Preheat the grill to medium high.
  3. Place the corn directly on the grates.
  4. Grill for 10–12 minutes until kernels are bright yellow with scattered charred, mahogany colored spots.
  5. Rotate the ears every 2–3 minutes. Note: This ensures the char is even on all sides.
  6. Mix 2 tbsp melted unsalted butter with 1 tbsp extra virgin olive oil in a small bowl.
  7. While the corn is still hot, brush the butter and oil blend over each ear.
  8. Immediately sprinkle with 1/2 tsp flaky sea salt and 1/4 tsp cracked black pepper.