by MEGHAN SPLAWN
It’s summer, which means that not only is your grill hot, but corn is also finally juicy and sweet. The two need to meet. Here are the essentials to achieve grilled corn perfection.
Prepare an indoor or outdoor grill for high, direct heat.
Trim the silk from the top of each ear and peel away the first layer of husks and remove the stalk end using a serrated knife to expose the bottom of the ear.
Place the corn on the grill and cook for 15-20 minutes, turning every 5 minutes so all sides have grill marks.
Remove corn from the grill and cool for 5 minutes. Pull back the husks and silk. Serve with butter and salt.