Basic Grilled Sweet Corn
CHOW Test Kitchen
No giant pot of boiling water required—take your corn outdoors and toss it on the grill. Corn cooked over the grill is perfect to eat as is, but if you’re feeling indulgent, top it with our Chile-Lime-Tequila Compound Butter or pesto recipe.
- 4 ears fresh sweet corn
- 1 tablespoon vegetable oil
1Heat a gas or charcoal grill to medium (about 350°F). Meanwhile, remove all husks and silk from corn. Drizzle cobs with oil and season on all sides with salt and freshly ground black pepper.
2Grill corn uncovered, turning occasionally, until lightly charred and kernels are tender, about 20 to 30 minutes. Remove from the grill and serve.
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