INGREDIENTS

Corns on the cobs
Fat (butter or vegetable oil)

SEASONING OPTION 1:
Tajin (find it with Mexican foods)
Lime Juice

SEASONING OPTION 2:
Garlic Powder
Seasoning Salt
Pepper if you want

DIRECTIONS:

1. One method is to grill it inside the husk. If you do this, soak them in water for about 20 minutes or so before seasoning and putting on the heat. The other is to strip the leaves and wrap it in foil. It’s a little easier to burn this way BUT in my opinion, the char only makes it tastier, and it’s easier to prepare in general. I usually use foil.
2. Preheat your grill to somewhere in the 350-450F range. I have never once looked at what temperature it is when I’m making these so it can’t be that important.
3. The easiest way to season the corn without making a huge mess is to lay out the foil, pour the oil, juice, and seasoning onto the foil, then pick it up with your palm and massage it into the corn by moving your hand up and down the cob.
4. This is best done while maintaining eye contact with your partner or a good friend who you can laugh with. *See Note
5. Seal the foil around the corn.
6. Pop onto the grill for about 20-25 minutes, flipping and rotating around the 10-15 minute mark.
7. Serve with little tiny corn forks like you had as a child.

*NOTE: I recommend exercising caution with this technique in polite company