You can do this two ways: in the husk or shucked. In the husk gives you that steamed, juicy kernel with a hint of grill flavor. Shucked gets you direct, aggressive char—my personal favorite.
If you go shucked, just pull back the husk, remove the silk, and pat the ears dry. Wet corn on a hot griddle will steam, not sear. We want a kiss of fire, not a sauna session.
The Butter Bath Secret (Shhh…)
Before the corn hits the griddle, melt a stick of butter in a shallow dish. Roll each ear in it until it’s glossy and dripping. Yes, your arteries will hate you later. Tell them it was worth it.
This step isn’t just for flavor—it’s for insurance. The butter helps the corn get that golden-brown crust without burning. Science!
