On The Grill | Corn on the Grill

Corn is ripe at the height of summer, and with its hardy texture and compact shape, it’s ideal for
throwing on the grill. While a simple combination of butter and salt is always tasty, here are some fresh new takes to punch up your grilled corn.


Corn can easily be grilled in the husk to reduce prep time. Once the corn is grilled, the husk and silk will easily slide off. Soak the corn in water (husks included) for about 20 minutes to prevent scorching. Then pre-heat the grill to medium-high, throw the corn on the grill and cook for 20-22 minutes. The husks will char, but don’t worry, as they will be tossed anyway.

GRILLED MEXICAN STREET CORN (ELOTE) SimplyRecipes.com offers this recipe for the Mexican staple, elote.


6 to 8 medium ears sweet corn, husks removed

1/2 cup Mexican crema, or sour cream spiked with lime juice

1/2 cup mayonnaise

1/2 cup chopped cilantro

1 clove garlic, minced

1/4 teaspoon ground chipotle pepper, or to taste

2 teaspoons finely grated lime zest, from 1 lime

2 tablespoons lime juice, from 1 lime 1/2 cup cotija cheese, crumbled Lime wedges, to serve


1. Heat a gas or charcoal grill to 400 degrees Fahrenheit. Once the grill is hot, clean the grates.

2. Whisk together the crema, mayonnaise, cilantro, garlic, chipotle pepper, lime zest, and lime juice. Taste and season the mixture with salt if needed. (Crema and cotija cheese have a little salt already, so add extra judiciously.) Set aside.

3. Place the husked corn directly onto grill grates. Grill the corn for about 3 minutes, undisturbed, or until kernels begin to turn golden brown and look charred. Turn over and repeat. When all sides are browned, remove from the grill onto a plate.

4. Using a brush or a spoon, coat each ear of corn with the crema mixture. Sprinkle with crumbled cojita cheese. Sprinkle with additional chipotle pepper, if desired. Serve immediately with extra lime wedges.