The Best Grilled Corn

I think the simplest things can still be incredible with a little extra attention and grilled corn is a perfect example of that. You have probably had grilled corn like this before and not known why it was so good.

The Best Grilled Corn

4-5 Shucked Ears of Corn

2 Limes (juiced and zested)

A Handful of Cilantro (finely chopped)

1 Clove of Garlic (very small dice)

1 Stick of Butter (room temp)

1 tsp of Mirin

Salt and Black Pepper to Taste

Directions

If your corn isn't shucked, well then get to shuckin'. Try and remove as much of the dental floss-looking strands that are clinging to the corn. Unless you are looking to do a little flossing with your meal, which I would not suggest.

Now mix everything except the corn together in a small bowl and try to get rid of any clumps that may form. It really really helps if you use room temp butter. If you are cooking a lot, then it’s an extremely helpful tool to have around. Melting butter can work but you will quickly realize why it is easier to use room temp butter.

I like to cover a baking sheet with parchment paper and then spread the butter mixture all over it. Once the creamy butter has been spread, take your corn and roll it around on the baking sheet until the corn is fully covered in fatty goodness. You do not need to spread it on the baking sheet, but it makes life easier and less messy. The goal is to cover the corn, so if you do that then you are ready to move on to the grillin'. You can also take any leftover butter off the parchment paper with your hands and rub it all over the corn.

Make sure your grill is on medium to medium high heat and has had time to preheat with the lid closed for at least 10-15 minutes. Every grill is different so if you aren’t used to the grill you are using take some time to find the hot spots. Every grill has places that will be hotter or colder, and knowing this can change your grill game.

Now lay the corn on the grill for about 6 minutes per side with the lid open and keep a close eye on it. Use your intuition to figure out what direction to lay the corn on the grill. The butter will start to drip off of the corn and send flames shooting up, so watch out for small fires in the grill and move your corn accordingly. Everyone likes different amounts of char on their corn so keep it cooking till there are some nice grill marks on there bud. The goal is for the corn to look like the photo at the top, but again that is just personal preference.

You can serve the corn on the cob or you can slice the corn off the cob and serve it like that. Taste and see if you should garnish with flaky salt and possibly a little bit of black pepper.

This recipe here takes this grilled corn and uses it as an ingredient in a grilled corn, black bean, and pickled onion salad, which is the perfect side or topping for any taco. It also comes with a recipe for some cilantro lime cream!

Also now realizing the reason why other online recipes are so long and have the writers whole life story. They have minimum word requirements that you have to meet, but I don’t like scrolling forever, and you don’t like it, so trying to fill up more of the space here.