If you don’t have a backyard grill, don’t despair—stovetop grilling yields the wonderfully smoky flavor of an outside grill too.
Basic Grilled Corn
Either way, start by soaking your ears of corn, still in their shucks, for 20 minutes in cold water. In the meantime, heat up your grill (on a stovetop, set the grill over medium-high heat; on the outdoors grill, wait till the coals have turned gray).
Lay the ears on the heated grill and allow them to steam for 20 minutes, turning them until they become browned and striped by the grill’s bars. If you want them to have a popcorn-y flavor, peel back the husks and allow them to cook naked for another 3–5 minutes.
At this point, you can either aadd the flavorings below to the ears or cut the kernels off the ears to use in other recipes. (Note that 1 ear of corn yields 1/3–1/2 c. of kernels.)
Three Toppings for Grilled Corn on the Cob
While just butter and salt is perfectly acceptable, these toppings spice things up a bit!
Chipotle and cilantro
Smash a small handful of fresh cilantro leaves and a garlic clove to a pulp; add extra-virgin olive oil to make a loose mixture; add about 1/4 tsp. sea salt and chipotle powder to taste.
Cheese, pepper, and lime juice
Use finely grated cheddar or crumbled feta for this. Stir 1/2 c. cheese into 1/2 c. of mayonnaise or melted butter. Squeeze juice of 1/2 or a whole lime into mixture; add powdered chipotle or cayenne pepper and salt to taste.
Smash 1/2 tsp. ground cayenne pepper and 1 Tbsp. fresh ginger; add 1/2 tsp. salt and stir mixture into 1/4 c. of unrefined peanut oil or extra-virgin olive oil.