makes 4 ears or 2 cups of cut kernels
The quintessential summer side dish, simple grilled corn is the perfect accompaniment to any warm weather meal. Fresh from the market you can eat corn on the cob raw and it’s delicious. I occasionally grill it for deeper flavor. While grilling the ears don’t focus so much on making sure it’s “done” but rather cook it until you’ve got some kernels with a nice char. This will add a sweet and smokey flavor to the corn. An easy recipe to double or triple for make-ahead prep, store kernels cut from the cob in a plastic bag for a future recipe. They’ll last well for three days in the refrigerator.
4 ears fresh corn, shucked
2 tablespoons extra virgin olive oil
Freshly ground black pepper
Unsalted butter, for serving (optional)
Preheat a gas grill to high, or prepare a charcoal grill for direct cooking.
Rub the shucked corn with olive oil, enough to lightly coat every kernel. Season with salt and pepper. Place corn directly onto hot grates. Cook corn, turning occasionally using long handled tongs, until kernels are charred and tender, about 5 to 10 minutes. Serve with butter, if desired.
More basic recipes from our Summer Crate