How to Grill Corn in the Husk
The sight and smell of a grilled corn in the husk is the essence of summer -- evenings spent munching on these cobs with a slight kick of pepper and melted butter running down your chin.
Ingredients
- 4 corn in the husk
- 1 tbsp butter
- salt and pepper
Instructions
- Delicately fold back the corn husk leaves and remove the silk (those fine hairs that get caught in your teeth!). Once done, fold the leaves back into place.
- Immerse the corn in water for 20 to 30 minutes.
- Set the grill to MED-HIGH heat.
- Place the corn on the grill. Rotate the corn 90° every 5 minutes during the cooking process, which should take approximately 20 minutes in total. Unroll the husk slightly and check the kernels to see if they are bright yellow. Once ready, remove the husk and garnish the corn with a generous amount of butter, salt, and pepper.
Notes
To store the corn, let it cool completely. Keep them in the husks to preserve moisture. Put them in a resealable plastic bag or wrap each one in plastic and then store in the fridge, where they should last for up to 3 days. To reheat, you can microwave, grill, or roast; just remove the husks and silk before doing so.
Nutrition
Calories: 80kcalCarbohydrates: 17gProtein: 3gFat: 1gSaturated Fat: 0.4gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 0.4gTrans Fat: 0.01gCholesterol: 0.4mgSodium: 17mgPotassium: 248mgFiber: 2gSugar: 6gVitamin A: 174IUVitamin C: 6mgCalcium: 6mgIron: 0.5mg
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