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Grilled Corn on the Cob

Photo: Marcus Nilsson; Styling: Angharad Bailey
Hands-on time 13 mins
Total time 1 hr, 13 mins
Yield 8 servings (serving size: 1 ear of corn and 3/4 teaspoon butter)
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.

Ingredients

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

Nutrition 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

How to Make It

  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.

Cook's Notes

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.