Ingredients:
- 4 ears of fresh corn, in the husk
- Water (for boiling)
- Salt (for boiling, optional)
- Unsalted butter, softened
- Salt & freshly ground black pepper (to taste, for serving)
- Optional: fresh herbs like parsley or chives, for serving
Instructions:
- Shuck the Corn: Remove the husks and silk from the corn. Pull husks back and remove silk. Snap off the stalk end. If grilling in the husk, soak the corn in cold water for at least 30 minutes before grilling.
- Clean the Corn: Rinse the shucked corn under cold running water to remove any remaining silk.
- Boil Water: Fill a large pot with enough water to cover the corn. Add salt, if using. Bring to a rolling boil over high heat.
- Cook the Corn: Gently place the corn cobs into the boiling water. Reduce heat slightly to maintain a gentle boil. Cook for 5-7 minutes, or until the kernels are tender and bright yellow.
- Remove and Serve: Use tongs to remove the corn from the boiling water. Drain briefly. Serve immediately with butter, salt, and pepper.
- Prepare the Grill: Preheat grill to medium-high heat.
- Grill the Corn (Husk On): If grilling in the husk, place soaked corn directly on the grill grates. Grill for 15-20 minutes, turning occasionally, until the husks are charred and the corn is tender. Be careful when peeling back hot husks.
- Grill the Corn (Shucked): Lightly brush the shucked corn with oil or butter. Place on the grill grates. Grill for 8-12 minutes, turning frequently, until the kernels are lightly charred and tender.
- Remove and Serve: Remove corn from the grill. Serve immediately with butter, salt, and pepper.
- Preheat Oven: Preheat oven to 400°F (200°C).
- Prepare Corn: Lightly brush the shucked corn with oil or butter. Season with salt and pepper.
- Roast the Corn: Place the corn cobs on a baking sheet. Roast for 15-20 minutes, turning halfway through, until the kernels are tender and slightly browned.
- Remove and Serve: Remove corn from the oven. Serve immediately with butter, salt, and pepper.