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Corn on the Grill

No summer grilling party is complete without sweet corn on the cob.

  • Servings: 6

Source: Martha Stewart Living, July/August 1998


  • 6 ears sweet white or yellow corn
  • Unsalted butter


  1. Heat grill until medium hot. Pull husks back from corn, keeping husks attached. Remove as much silk from the corn as possible; replace husks, covering kernels. Using kitchen twine, secure husks at tops. Place corn in a large bucket of cold water. Let soak 1 hour.

  2. Transfer corn to grill. Cook until husks are charred and the corn has steamed, about 15 minutes. Remove from grill; discard husks. Serve with butter, salt, and pepper.

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