Name: Grilled Corn on the Cob
Total time: 50 min
Ingredients: Salt and pepper; 8 ears corn , husks and silks removed; 8 tablespoons unsalted butter , softened

Why This Recipe Works

Grilling corn sounds like a simple proposition—but our research found dozens of variations on the cooking method for this classic summer vegetable. For a grilled corn recipe that produced corn with a distinctly grilled taste and lightly charred kernels, we grilled the corn unhusked. (Tasters didn’t like the grassy flavor the corn took on when we grilled it in its husk.) The grill imparted great flavor to our grilled corn, but also made the kernels tough and dry. To avoid this, we soaked the husked corn in salted water before grilling, which kept the kernels moist and seasoned them as well.

Before You Begin

If your corn isn't as sweet as you'd like, stir 1/2 cup of sugar into the water along with the salt. Avoid soaking the corn for more than 8 hours, or it will become overly salty. This recipe works great with flavored butters such as our Barbecue-Scallion Butter, Basil Pesto Butter, Chesapeake Bay Butter, or Chili-Lime Butter.

Instructions

In large pot, stir 1/2 cup salt into 4 quarts cold water until dissolved. Add corn and let soak for at least 30 minutes or up to 8 hours.

Grill corn over hot fire, turning every 2 to 3 minutes, until kernels are lightly charred all over, 10 to 14 minutes. Remove corn from grill, brush with softened butter, and season with salt and pepper. Serve.