3 Ridiculously Easy Ways to Grill Corn on the Cob
Zero effort required
It’s not a barbecue--or summer, really--without eating one (or four) ears of corn. But instead of boiling it, here are three delicious--and easy--ways you can grill it.
YOU CAN LEAVE IT IN THE HUSK
This is the easiest method of the bunch. Leave the husks on the ears of corn and place them on the grill--cover down--for about 15 minutes. (FYI, you should flip the ears over every five minutes.) When you think they’re ready, test 'em by piercing a kernel with a fork or knife. If it’s tender, you can remove the husks and eat.
OR ADD A CHILI LIME MARINADE
After you grill the corn for about ten minutes, slather it with a mixture of melted butter, chili powder and sea salt. As it cools, spritz each ear with a squeeze of fresh lime. You’ll get all the flavors of the sweet summer corn--but with a kick.
THERE’S ALWAYS PARMESAN
Char the corn on the grill (husks off) for about 10 to 12 minutes. When you’re ready to eat, cover it with butter and sprinkle on a generous amount of freshly grated Parmesan cheese. You can’t go wrong.