Here’s the secret: after you pull the corn off, brush it with another layer of butter. Yes, again. This second coat doesn’t cook—it stays glossy and rich on top of the charred exterior, so you get that two-texture thing: a crispy, toasty outside and a sweet, juicy inside. It’s like the corn equivalent of a perfectly seared steak.
I like to sprinkle a little flaky sea salt right before serving. That crunch of salt against the sweet corn? Chef’s kiss. If you’re feeling fancy, a squeeze of lime or a dusting of cayenne makes it feel like street corn without the mess of a paper plate in the wind.
