Why It Works
- Shucking the corn before grilling imparts smoky, charred flavor to the kernels, which you don't get from grilling corn in the husk.
- Grilling your corn naked also helps it cook faster.
Grilled corn with soy sauce, butter, lemon, and a garlic-ginger blend.
3 Ways to Grill Corn
2 medium cloves garlic, minced on a Microplane grater (about 2 teaspoons)
1-inch knob fresh ginger, minced on a Microplane grater (about 2 teaspoons)
2 tablespoons (30ml) soy sauce
4 tablespoons (55g) softened butter
1 teaspoon (5ml) juice from 1 lemon
8 ears corn, shucked
1/4 cup finely sliced scallions
Light one chimney full of charcoal. When all charcoal is lit and covered with gray ash, pour out and arrange coals on one side of charcoal grate. Set cooking grate in place, cover grill, and allow to preheat for 5 minutes. Alternatively, set half the burners on a gas grill to the highest heat setting, cover, and preheat for 10 minutes. Clean and oil grilling grate.
While grill preheats, combine garlic, ginger, soy sauce, butter, and lemon juice. Stir with a fork until well combined. Set aside.
Place corn directly over hot side of fire. If using a coal grill, keep uncovered. If using gas, cover grill when not turning corn. Cook corn, turning every minute or so, until it is well charred on all sides, about 10 minutes total.
Transfer corn to a large bowl. Coat with sauce using a spoon or brush. Transfer to a serving platter. Sprinkle with scallions and serve immediately.
This Recipe Appears In
|Nutrition Facts (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 7g||9%|
|Saturated Fat 4g||18%|
|Total Carbohydrate 18g||6%|
|Dietary Fiber 2g||7%|
|Total Sugars 4g|
|Vitamin C 5mg||27%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|