Grilling the Corn:
This recipe typically works for 6-8 ears of corn, although you can do more if you'd like.
- Preheat your grill to a medium-high temperature.
- Don’t remove the husks! When you put the corn on the grill with the husk, it actually steams the corn inside, which helps to preserve natural moisture. Without the husk, the corn will end up dry and chewy. Also, the corn will soak up the smokiness from the charring husk, which gives it that tasty grilled flavor.
- Place the corncobs on the grill and turn them about every five minutes for 15-20 minutes. The husks will end up with char marks, but they shouldn’t be completely burned.
- Remove the corn from the grill and allow time to cool so you can touch it without burning yourself. Remove the husks and silks, and coat with your choice of topping.
When most people think about corn on the cob, they think about butter and salt. The combination is classic, but to add some variety, consider using roasted garlic and rosemary butter.
Roasted Garlic and Rosemary Butter:
Start making this butter infusion after you put the ears of corn on the grill. There are many combinations you can use instead of garlic and rosemary, and there really aren't any rules or limitations. For example, try adding some chopped jalapeno to spice things up.
- 1 stick unsalted butter, softened to room temperature
- 5 cloves of roasted garlic
- 1 Tbsp crushed rosemary
- 1 Tbsp ground thyme
- ¼ tsp course kosher salt
Place these ingredients into a small food processor and blend until smooth.
You can serve this immediately, or spoon mixture onto a dish and refrigerate it to use later. After all, this butter can be used on more than just corn. Consider adding it to pasta, chicken, or even grilled salmon.
Grilling veggies is a great way to add variety and flavor to any meal. In addition to corn, think about grilling tomato, onions, squash, peppers, zucchini, and artichoke, just to name a few.How to make this recipe