Roasted Corn on the Cob

Use the freshest corn on the cob you can find and buy it with the husks still on. Kernels should be plump and shiny.


1 or 2 ears of corn per person

Olive Oil


Melted butter


Start your fire or preheat your gas grill on high, then remove the husk and silk from the corn before grilling.

Drizzle the corn on the cob with a little olive oil. Place the corn directly on the grill grate over high heat. Grill for about 10 minutes, rotating the corn as needed to keep it from getting charred too much on one side. Cook long enough to lightly blacken some of the kernels, but don’t overcook or it will become mushy.

Season with salt and pepper and butter, or for a Mexican twist, add a sprinkling of chili powder and lime juice.

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