Grill the Perfect Corn on the Cob, Then Dress It Up

Labor Day is often the last big cookout of summer, and few foods fit the grill better than fresh corn on the cob.

The good news is that grilled corn is simple to make, and there is more than one way to do it.

Start with fresh corn.

Look for ears with tight green husks and plump kernels. If possible, cook the corn the same day you buy it for the best flavor.

Recipe sites including Love and Lemons and A Couple Cooks suggest three easy grilling methods.

For corn in the husk, soak the ears in cold water for about 15 minutes to help keep the husks from burning.

Place them on a medium-high grill and cook for about 15 to 20 minutes, turning occasionally.

The corn steams inside the husk, which helps keep the kernels tender and juicy.

After grilling, peel away the husk and silk.

For a deeper char, remove the husks and silk before cooking.

Lightly rub the corn with oil, then place it directly on the grill over medium-high heat.

Turn it often and cook for about 10 to 12 minutes, or until the kernels are tender and lightly charred.

This method works especially well if you plan to make Mexican street corn, corn salad, or salsa.

A third option is foil.

Butter the ears, wrap them in foil, and grill for about 15 minutes, turning as needed.

This method is easy to manage and can be a good choice when cooking several ears at once.

Once the corn comes off the grill, there are plenty of ways to dress it up.

One simple option is compound butter.

Mix softened butter with garlic and chopped herbs, or make a cilantro-lime version with 1/4 cup softened butter, 2 tablespoons chopped cilantro, 1/4 teaspoon lime zest, and a pinch of salt.

You can also shape the butter into a log using parchment paper and refrigerate it for later.

For Mexican-style street corn, spread a small amount of mayonnaise over the hot corn, then add crumbled cotija cheese, chili powder, lime juice, and cilantro.

For something lighter, skip the mayonnaise and season the corn with chili-lime seasoning and fresh lime juice.

Grilled corn also works well off the cob.

Cut the kernels off and use them in corn salad, salsa, or a warm dip.

No matter which method you choose, serve it hot from the grill.

And keep the napkins close.