Edible Bozeman

Nothing screams summer like outdoor eating and grilled sweet corn on the cob. And very few dishes are as simple to prepare. It takes just 10 minutes to bring smiles and happy memories to everyone at the table.


6–8 ears sweet corn, shucked, silk removed (see Note)
1–2 tablespoons olive oil or avocado oil
Kosher salt to taste

Brush shucked corn with olive oil or avocado oil, sprinkle with kosher salt, and set aside.

Heat the grill to 375–400°F.

Cook directly on the grates for 10–12 minutes (turning often) until corn reaches desired char on all sides. Take care not to dry out the corn. Remove corn from the grill and while still hot top with your favorite compound butter.


It’s OK to leave the husk attached, but I recommend pulling it back and tying it so that it turns into a “handle” for the corn. This allows the kernels to get a nice char in the cooking. The husk will brown and get crispy, but it looks gorgeous left on. You will still need to remove the silk from the kernels.

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