Roasted Corn

Whenever you grill, don’t forget the corn! It’s sweet, juicy, and so much more delicious than boiled corn. Plus, it’s really cheap and fun to eat! Leftover corn makes a great addition to cornbread, hush puppies, or green or pasta salads. Break or cut off stem and husks. Hold corn upright on its end and slice off kernels with a sharp knife. Refrigerate and use within a few days.

for each serving:

one ear of fresh corn, husks intact


butter or margarine
coarse Kosher salt and
freshly-ground black pepper
fresh lime wedges
ancho chili powder (or regular, if you can’t find ancho)

Leave outer husks on corn. Soak in water for at least 30 minutes.

Toss the corn on the grill–medium fire. If the fire’s pretty hot, just place the corn around the cooler, outer edges of the grill while you cook.

Cook the rest of your meal.

Corn is done when the outer leaves are black, 20 to 45 minutes, depending on heat.

Strip back husks, leaving them attached at the stem end. Use the husks as a handle. Roll in butter, and sprinkle generously with salt and pepper, then add a squeeze of lime and some chili powder, if desired (the mild spice is great with the sweet corn).

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