Grilled Corn on the Cob

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Grilled Corn on the CobRecipe
Photo: Marcus Nilsson; Styling: Angharad Bailey
Grilled in its husk, the corn takes on a wonderful, lightly charred flavor while its sugars caramelize and intensify. Soaking in salted water lightly seasons the corn and helps keep it moist as it grills. Then, since the silks have been removed, just peel and enjoy.
8 servings (serving size: 1 ear of corn and 3/4 teaspoon butter)


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8 ears corn with husks
1 tablespoon kosher salt
2 tablespoons butter, melted


Hands-on: 13 Minutes
Total: 1 Hour, 13 Minutes

1. Preheat grill to medium-high heat.

2. Pull the husks back from corn, keeping husks intact; scrub off silks, and pull husks back over corn to cover. Place corn and salt in a large stockpot; cover with water. Let stand 45 minutes; drain.

3. Place corn on grill rack, and grill for 8 minutes on each side or until husks are blackened. Serve grilled corn with butter.

Created date

July 2011

Nutritional Information

Calories 148
Fat 4.6 g
Satfat 2.1 g
Monofat 1.2 g
Polyfat 0.9 g
Protein 4.6 g
Carbohydrate 27.2 g
Fiber 3.9 g
Cholesterol 8 mg
Iron 0.7 mg
Sodium 114 mg
Calcium 4 mg