Husk-grilled corn from The Side Dish Bible: 1001 Perfect Recipes for Every Vegetable, Rice, Grain, and Bean Dish You Will Ever Need (page 375) by America's Test Kitchen Editors

  • store-cupboard ingredients
  • corn in the husk

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Rosemary-pepper butter; Mustard-paprika butter; Cilantro-lime butter; Brown sugar-cayenne butter

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • paula_2jbrri on May 26, 2026

    I don't have a gas or charcoal grill, nor space for either. Instead, I have a stove-top grill pan and a George Foreman electric grill. I tested this recipe on both. To prepare the corn, I use a chef’s knife to cut off both ends of the ear and then score the husks with the heel of the knife. When I cooked the ears on the grill pan, the husks tended to fall off when I fliped them. Next time, I’ll try scoring the husks after cooking. With the George Foreman grill, I just closed the lid, so I didn't have to move the ears around. Both grills cooked the corn nicely, but I got better grill marks with the stove-top pan. I didn’t make aluminum boats for the butter because I used the shallow stainless-steel pans I have for my air fryer.

  • Ishie1013 on August 11, 2024

    Made this with the cilantro-lime butter on the same page and it came out beautifully. Tasted fantastic and really sweet. Great way to take advantage of corn season.

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