Grilled Corn on the Cob: Perfectly Charred and Delicious

Serving: Serve immediately for the best flavor and texture. You can pair grilled corn with any summer meal, such as burgers, grilled chicken, or a fresh salad.
Storage: Leftover grilled corn can be stored in the fridge for up to 3 days. To reheat, wrap it in foil and warm it on the grill or in the oven at 350°F for about 10-15 minutes.
Variations
Mexican Street Corn (Elote): After grilling, brush the corn with a mixture of mayonnaise, sour cream, lime juice, and chili powder. Top with crumbled Cotija cheese and fresh cilantro.
Garlic Parmesan Corn: Brush the grilled corn with a mixture of melted butter, minced garlic, and grated Parmesan cheese for a savory twist.
Sweet and Spicy: Drizzle honey and sprinkle cayenne pepper over the corn for a sweet and spicy flavor.
FAQ
1. Do I need to soak corn with husks on before grilling?
Yes, soaking the corn with husks on helps to prevent them from burning on the grill. It also steams the kernels slightly, keeping them juicy.

2. Can I grill corn without husks?
Definitely! Husk-free corn will give you a more direct char, resulting in a smokier flavor. Just make sure to rotate the corn frequently to avoid burning the kernels.

3. Can I grill frozen corn on the cob?
While fresh corn is best for grilling, you can grill frozen corn if you thaw it beforehand. However, the texture may not be as ideal as fresh corn.

Enjoy your perfectly grilled corn on the cob, and feel free to experiment with different toppings and flavors to make it your own!