- 8 ears corn, with husk on
- 1/2 cup butter, softened
- 3 tablespoons brown sugar
- 1/2 serrano pepper, diced
- 2 tablespoons cilantro, diced
- Salt, to taste
Soak corn with husks in cold water for at least 30 minutes. Place corn on a greased hot grill. Cook with husks on for 12-15 minutes, turning every 3-4 minutes. When tender, remove from grill. Let cool for 2-3 minutes.
While corn is cooling, mix butter, sugar, pepper, cilantro and salt in a medium bowl; mix together. Open husks enough to spread butter mixture on corn. Pull husks back up over corn. Serve immediately.
Corn Grilling Tips:
-As with any vegetable cooked on the grill, you should start by soaking corn on the cob in cold water. This will allow extra moisture into the corn, softening the husks, making them easier to work with. Allow the corn to soak in cold water for at least 30 minutes.
-Prepare your grill, gas or charcoal, with direct, high heat, about 550°F.
-The corn husks will protect the corn from burning or drying out while it is on the hot grill. If you want a bit of char on your corn, peel off a few of the outer layers of the corn husks first, before grilling.
-Place the corn in their husks on the hot grill. Cover the grill. Turn the corn occasionally, until the husks are completely blackened and charred on all sides, about 15 to 20 minutes.
-Remove the corn from the grill. Let them sit for 5 minutes or until cool enough to handle. Remove the silks and charred husks from the corn. If you need to, use a damp towel to protect your hands from any sharp edges from the charred corn husks as you peel them off or back.