Look, at the end of the day, corn is forgiving. Even if you slightly undercook it, a generous layer of butter and some chili powder can mask a multitude of sins. And if you burn it to a crisp? Call it “smoked” and play it off as a choice. The best grilling corn I ever had was accidentally left on for 25 minutes. The kernels were so charred they looked like coal, but inside? Buttery, sweet, and smoky.
So here’s my final advice: don’t overthink it. Grill the corn, listen for the pops, look for the steam, and trust your instincts. If you’re still unsure, sacrifice one ear to the gods of the grill—cut it open and taste it. If it’s raw, toss it back on. If it’s perfect, devour it. And if your friends start complaining? Tell them it’s “artisanal al dente corn with rustic char notes.” Works every time. Now go fire up that grill, you magnificent butter-slinger.
