Roasted Sweet Corn
Fresh sweet corn roasted on the grill is one of our favorite foods. It’s also a great thing to build meals around when it’s in season. All it takes is fresh sweet corn still in its husk, some water to soak it in, and a grill to roast it on.
The secret to great sweet corn is to buy it as fresh as possible, ideally from the person who grew it and roast it as soon as you can.
If you like some color on your corn, put it back on the grill for a couple of minutes a side after you’ve removed the silk and the husk. This will start to caramelize the sugar in the corn, giving it some really interesting flavors and textures.
After the corn is cooked, you can leave it in the husk for a while, and it will stay warm if you need to finish up some other things before dinner. A few of our favorite fall dishes to serve with roasted corn are Grilled Pork Tenderloin and Roast Turkey Breast with a Maple Bourbon Glaze.
You can read more about what works and what doesn’t when you’re roasting sweet corn in our story Three Recipes: The Best Way to Roast Corn on the Cob.
Roasted Sweet Corn
- 4 ears fresh sweet corn
- Pull off any loose hanging leaves and the silk hanging off the top. Soak the corn in cold water for at least 20 minutes.
- Roast the corn on a medium to medium-high grill for 25 minutes, turning it at least once.
- When you have a lot of corn or a full grill make sure to move the corn between the hotter and cooler parts of the grill when you’re turning it, so all the pieces cook evenly. Also, it’s ok if parts of the husk start to char on the outside.
- The corn is done when the kernels are bright, shiny, and plump to the touch.
- Pull the husk off and remove the silk before serving. Serve with large amounts of butter, salt, and pepper.
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