Corn on the grill

June 11 of each year is the day to celebrate National Corn on the Cob Day

INGREDIENTS4 

ears corn, shucked

Butter, for serving

Kosher salt

  1. Preheat grill to high and heat for 10 minutes. (Alternatively, preheat grill pan to high.) Add corn and cook, turning often, until charred all over, about 10 minutes.
  2. Spread butter over warm corn and season with salt. 

When buying corn on the cob, the easiest way to find the best ears is to peel back the husks a bit to peek at the kernels. However, you definitely can’t fully shuck 20 ears of corn at the grocery store when you plan to buy five. To find the best ears of corn, start by eye: 

  1. Look for ears with tight green husks and golden brown, slightly sticky tassels (that’s the hairy bit up top). 
  2. Avoid brownish crackly husks and dry or black tassels. 
  3. Feel the ear for plump kernels, skipping those with holes where kernels didn’t grow.  

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