Roasted Corn on the Cob

This easy, inexpensive side is a staple at backyard barbecues, picnics, and potlucks because it's easy to make and delicious to eat. We'll set you up with all the grilling tips you need to enjoy perfect corn off the grill all summer long.

If you'd like a reason to fire up your grill, check out our delicious Grilled Lemonade.

Material notes

• Corn on the cob: Fresh, healthy corn will have firm husks without rotting or dry spots. Some will peel the corn to keep the kernels plump and moist. Avoid anything that looks dry or shriveled.
• Butter: Butter is fat and fat brings flavor. This helps the salt and pepper stick to the corn.
• Salt and pepper: Add according to your personal taste.

in the husk

The chaat is fried in corn husks. An optional step is to peel the husk and remove the silk strands from the cob, but you can grill the cobs without removing the silk. To prevent the husks from burning or catching fire, it's best to soak your corn for 15 minutes to 1 hour before grilling. This will also help steam the corn inside the cob.

Husk out

You can grill corn directly on the grill grates. This results in dry corn with a very smoky, roasted flavor. Caramelizing the sugar in the corn gives it a unique flavor when grilled directly on the grill grate.

in foil

Finally you can wrap your corn in foil and grill it. This traps steam and creates a moist corn on the cob experience, but not the smoky, grilled flavor.

The chaat is fried in corn husks. An optional step is to peel the husk and remove the silk strands from the cob, but you can grill the cobs without removing the silk. To prevent the husks from burning or catching fire, it's best to soak your corn for 15 minutes to 1 hour before grilling.