I grew up eating delicious corn on the cob bought from local farms in Pennsylvania. We'd husk and boil it, jab plastic corn holders into either end of it, roll it in butter and sprinkle it with salt, and devour every last kernel of the sweet, crunchy cob. It was the ultimate summer food. And then one day someone introduced me to grilled corn on the cob with olive oil, sea salt and lime juice, and my corn hasn't seen a stick of butter since. If you haven't tried this lighter, fresher, citrusy version, you should. You, too, might forego the butter.
Note: If you have leftover grilled corn, cut it off the cob and serve it in a salad or on a taco the next day.
- 6 ears of sweet corn
- 1/4 cup extra virgin olive oil (I sometimes substitute avocado oil)
- Juice of 1 lime, plus extra lime wedges for serving
- 1 tablespoon coarse sea salt
- Preheat grill on medium-high heat.
- Combine olive oil, lime juice and salt in a small bowl and mix well.
- Gently pull back husks from each cob, leaving them attached at the bottom of cobs. Remove corn silks from the cobs.
- With husks still pulled back, place corn on large platter. drizzle the olive oil mixture over the corn and roll the corn around in it to coat thoroughly. Make sure salt is evenly distributed. Rewrap the corn with the husks.
- Grill corn, turning frequently, until the husks are charred and corn is tender, about 10-12 minutes.
- Remove husks and serve each ear with a lime wedge.