No giant pot of boiling water required—take your corn outdoors and toss it on the grill. Corn cooked over the grill is perfect to eat as is, or top it with our Chile-Lime-Tequila Compound Butter if you’re feeling slightly indulgent.
4 ears fresh sweet corn
1 tablespoonvegetable oil
Heat a gas or charcoal grill to medium (about 350°F). Meanwhile, remove all husks and silk from corn. Drizzle cobs with oil and season on all sides with salt and freshly ground black pepper.
Grill corn uncovered, turning occasionally, until lightly charred and kernels are tender, about 20 to 30 minutes. Remove from the grill and serve.