Follow this expert advice for mouthwatering corn-on-the-cob from the grill.

Victor Protasio

Want sweet, juicy, lightly charred grilled corn? Start by picking the best ears at the market. If you can, buy local; the sugar in corn begins converting into chewier starch as soon as the ears are picked. Look for firm, green husks and yellow to light brown silk tips.

When you’re ready to grill, keep it simple: Cook over medium-high, rotating the cobs often, until kernels are evenly charred, 4 to 5 minutes. For the smokiest flavor, pull back the husks and remove the silks before grilling (or remove the husks altogether). For less-charred flavor, steam the corn by pulling the husks back over the kernels before grilling.

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