New This Month

Grilled Corn with Green Chiles

Green chile's fiery bite contrasts with the sweet and salty corn.

  • Servings: 8

Source: Martha Stewart Living, August 2006


  • 3/4 cup (1 1/2 sticks) unsalted butter, softened, plus 1/2 cup (1 stick), melted, for serving
  • 1 teaspoon coarse salt
  • 1/2 teaspoon freshly ground pepper
  • 8 ears corn, with husks
  • 8 fresh serrano or jalapeno chiles


  1. Mash together softened butter, salt, and pepper in a small bowl; set aside.

  2. Remove a few outer husks from one of the ears, and separate into 8 strips to use for ties; set aside. Working with 1 ear at a time, peel back husks, but leave them attached to base of corn; remove corn silk. Cut 1/2 inch off top of each cob.

  3. Spread butter mixture onto each cob. Working with 1 ear at a time, pull husks back up, and gather snugly at the top. Tie with a reserved husk strip. Slip the stem of a chile under the knot. Refrigerate until ready to serve (up to 8 hours).

  4. Preheat grill to medium (if you are using a charcoal grill, coals are ready when you can hold your hand 5 inches above grill for just 5 to 6 seconds). Submerge ears in a large bowl of cold water for about 1 minute. Grill corn, turning occasionally, 20 minutes. (Alternatively, transfer ears to a baking sheet lined with parchment paper, and roast in a 400 degree oven for 20 minutes.) Serve immediately with melted butter.

Cook's Notes

Submerging cobs in cold water for 1 minute before grilling serves two purposes: The damp husks keep the corn from burning and also gently steam the kernels, yielding tender results.

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