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In the summer, we want to eat corn all season long. Seasonal eating helps you reduce food miles and focus on fresh, local food. Plus, in-season produce just tastes better! Get more tips and cooking methods for Summer Corn Perfection.
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Corn Grilled in the Husk
Description
Grilling corn in its husk steams it inside its own natural wrapping, keeping it juicy and sweet.
Ingredients
- Corn on the cob
- Toppings of your choice (see box)
Instructions
- Soak the ears in cold water for 15 minutes — this keeps the husks from burning too quickly. Preheat your grill to medium-high.
- Place the presoaked ears directly on the grill and cook for about 15 to 20 minutes, turning a few times for even cooking, until the outer husks are charred and fragrant. Peek inside after 15 minutes to check doneness.
- Let cool just enough to handle, then peel back the husks — they’ll pull away cleanly — or keep the husks on until serving to keep corn warm. Serve with toppings of your choice.
Corn on the Cob — Beyond Butter
Toppings you might not have tried, yet!
- Tajín + lime juice
- Miso butter
- Chili crisp oil (make it or buy it)
- Pesto or chimichurri
- Cotija cheese + smoked paprika
- Ranch seasoning
- Nutritional yeast + garlic salt
- Everything bagel seasoning
- Brown butter + fresh thyme
