Instructions

1. 1

   Preheat the grill to medium-high heat (around 400°F). If using charcoal, wait until the coals are ashed over and glowing — no active flames.

2. 2

   Prep the corn. Husk the ears completely and remove all the silk. Brush each ear lightly with olive oil or melted butter so the kernels don't stick and the seasoning has something to cling to.

3. 3

   Season simply. Sprinkle with salt and pepper now. The seasoning bakes into the kernels as they char rather than sitting on top.

4. 4

   Grill directly on the grates, turning every 3–4 minutes with tongs. You're looking for an uneven patchwork of golden-brown and lightly blackened spots across the kernels — not uniform color. Total time is about 10–15 minutes.

5. 5

   Check for doneness by pressing a kernel with a fingertip (careful, it's hot). It should give slightly and look glossy, almost translucent. Pale, starchy-looking kernels need another couple of minutes.

6. 6

   Finish immediately. Pull the corn off the grill and brush with compound butter while the ears are still hot enough to melt it on contact. Serve right away.

Used in this recipe: Locking Kitchen Tongs · Silicone Basting Brush (Amazon, affiliate links)