Corn on the Cob - Perfectly Charred on the Grill
Course Side Dish
Cuisine American
- 6 ears fresh corn
- 1 cup whole milk, optional
- 1/2 cup unsalted butter, room temperature
- salt and pepper to taste
- Tajin seasoning (optional in place of salt)
- Mayannaise to slather if adding Cotija cheese (optional in place of butter)
Build a fire in your grill, leaving one side free of coals. When coals are covered with gray ash and the temperature is medium (you can hold your hand 5 inches above the coals for 5 to 7 seconds), you are ready to cook. (For a gas grill, turn all burners to high, lower cover and heat for 15 minutes, then turn burners to medium.)Meanwhile, shuck the corn, removing both husks and silks.
Fill a large pot halfway with water and set over high heat to come to a simmer. Add the milk, if using. Blanch the corn in the pot for about 3 minutes, then stack on a platter. Apply just a little butter to each ear of corn, then place on grill. Cook, turning often, until the corn is tender and some of the kernels are beginning to darken, about 5 minutes. Serve immediately with remaining butter and salt.Or, slather with mayonnaise and sprinkle with cotija cheese!