There is many ways to grill or cook corn; our favorite is bare on the grill. It results in corn with charred, browned, nutty bits that really make it taste, well, grilled. And isn’t that what this is all about?

How to do it: Shuck and clean corn. Don’t worry about getting every last stray piece of silk—they’ll burn away on the grill anyway. Place the corn directly over a very hot fire, and grill, turning occasionally, until it’s charred and cooked through, about 10 minutes total. Serve immediately with Spice Chica Chimichurri and salt.

Advantages: It’s quick and easy, it lets you keep an eye on the corn as it grills, and it produces plenty of smoky, charred, grilled flavor.

Disadvantages: The corn won’t be quite as juicy as corn steamed in the husk or in foil.


Brine shucked ears of corn in a salt or salt and sugar brine just like you would a pork chop or chicken breast to keep it moist while cooking. Often it is recommend a half cup each of kosher salt and sugar for a gallon of liquid, brining for anywhere from 30 minutes to 8 hours. I have found that the longer you brine and the stronger you brine, the dryer and tougher your corn becomes, so we do not recommend brining and go straight to grilling.