Ingredients:

  • 6 ears fresh sweet corn
  • 2 tbsp neutral oil
  • 4 tbsp unsalted butter, softened
  • 1 tsp flaky sea salt
  • 0.5 tsp freshly cracked black pepper
  • 1 lime, cut into wedges

Instructions:

  1. Preheat your outdoor grill to medium-high heat, approximately 200°C.
  2. Remove all husks and silks from the corn ears for the 'Naked Method' to ensure maximum surface contact with the grates.
  3. Thoroughly rub each ear of corn with neutral oil or melted ghee to act as a heat bridge and prevent sticking.
  4. Place the corn directly over the heat source, leaving at least two inches of space between each ear for air circulation.
  5. Rotate the corn every 2–3 minutes. Cook until the kernels are vibrant yellow with consistent leopard-spotted charring, roughly 12–15 minutes total.
  6. Remove corn from the grill and immediately brush with softened unsalted butter while hot.
  7. Season with flaky sea salt, black pepper, and a squeeze of fresh lime juice before serving.