Grilled Corn-On-The-Cob

$- 4 ears of fresh corn, husked - 4 tablespoons unsalted butter, softened - Fresh herbs and seasonings to enhance flavor To make your grilled corn shine, start with fresh corn. Choose ears that feel firm and heavy for their size. The husk should be bright green, and the silk should be moist. You will also need unsalted butter to create that rich, creamy flavor. Mixing in fresh herbs is key. I love using parsley, basil, and chives, but feel free to use your favorites. - Chili powder for a spicy kick - Other fresh herbs like cilantro or dill If you want to spice things up, add chili powder to your herb butter. This gives the corn a nice kick. You can also mix in other fresh herbs like cilantro or dill for different tastes. Each herb brings a unique flavor, making your grilled corn special every time. - Grill (gas or charcoal) - Aluminum foil - Mixing bowls and utensils You will need a grill, either gas or charcoal, to cook the corn. Aluminum foil is essential for wrapping the corn. This step helps to steam the corn while it grills, keeping it juicy. Mixing bowls and utensils are also needed for preparing the herb butter. Simple tools make this process smooth and easy. For the full recipe, check the details above. - Husk each ear and rinse under cool water. - Pat dry with a clean kitchen towel. First, you need to husk each ear of corn. Remove all the green leaves and silk. This makes sure the corn cooks evenly. Once husked, rinse the corn under cool water. This step will remove any dirt. After rinsing, pat the corn dry with a clean kitchen towel. This helps the butter stick later. - Combine butter with chopped herbs and spices. - Ensure a smooth, well-blended mixture. Next, let’s make the herb butter. In a small bowl, mix the softened butter with chopped herbs. Use parsley, basil, and chives for a fresh taste. Add garlic powder, lemon juice, salt, and pepper too. If you like spice, sprinkle in chili powder. Stir until everything is well blended. This butter is key for flavor! - Wrap corn in foil to trap steam. - Cook on medium-high heat and turn regularly. Now, it’s time to grill! Take a sheet of aluminum foil. Place one ear of corn in the center and fold the foil over it. Make sure it is tightly sealed. This keeps the steam inside, making the corn juicy. Place the wrapped corn on the grill over medium-high heat. Cook for about 15-20 minutes. Turn the corn every 5 minutes for even cooking. When done, the kernels should be tender with a slight char. Check the corn by unwrapping it carefully. The steam will be hot, so be careful! Once cooked, slather the herb butter over each ear. The heat will melt the butter into the corn. Enjoy your delicious grilled corn-on-the-cob! For the complete process, check the Full Recipe. To know when your corn is done, look for tender kernels. They should be bright yellow and slightly charred. This usually takes 15 to 20 minutes on the grill. Turn the corn every 5 minutes for even cooking. This helps it get that tasty char without burning. You can try many seasonings to boost flavor. Mix in spices like paprika or cayenne for a kick. You can also use different herbs in your butter. For a twist, add dill or cilantro. Experiment with flavors to find what you love best. Always handle hot foil and corn carefully. Use tongs or heat-resistant gloves. When unwrapping the foil, keep your face away. The steam can burn you. To avoid burns, be mindful of where you place your hands on the grill. Stay safe while enjoying your delicious grilled corn! {{image_4}} For a tasty twist, try Mexican street corn. Here’s what you need: - 4 ears of grilled corn - 1/2 cup mayonnaise - 1/2 cup cotija cheese, crumbled - 1 tablespoon chili powder - Fresh cilantro, chopped, for garnish - Lime wedges for serving To make it, grill the corn as usual. Once cooked, brush each ear with mayonnaise. Next, sprinkle on the cotija cheese and chili powder. Finish with fresh cilantro and a squeeze of lime juice. This dish bursts with flavor and is a crowd-pleaser! Cheese adds a rich flavor to your corn. Good choices include feta or cotija. Feta gives a creamy taste, while cotija offers a salty bite. Here’s how to add cheese: 1. Grill the corn as directed in the Full Recipe. 2. Once done, sprinkle your chosen cheese over the hot corn. The heat will melt it slightly, making it stick. 3. For extra flavor, drizzle a bit of olive oil on top. This cheesy option is perfect for cheese lovers! Spice up your herb butter with fun flavors. Try garlic or truffle butter for something unique. Here are some ideas: - Garlic Butter: Mix softened butter with minced garlic and a pinch of salt. - Truffle Butter: Blend butter with truffle oil for a fancy touch. - Citrus Butter: Add lemon or orange zest to your herb butter for a fresh twist. These flavored butters can enhance your grilled corn in new ways. Don’t be afraid to experiment! To keep leftover grilled corn fresh, wrap it tightly in plastic wrap. You can also place it in an airtight container. Store it in the fridge for up to three days. When you want to eat it, reheat the corn on the grill or in the microwave. If using the microwave, cover it with a damp paper towel. This keeps it moist and tasty. To freeze grilled corn, let it cool first. Then, cut the kernels off the cob. Place the kernels in a freezer-safe bag, squeezing out the air. You can also freeze the corn on the cob. Wrap each ear in aluminum foil before placing it in a bag. Thaw frozen corn in the fridge overnight. For cooking, you can add frozen corn directly to soups or stir-fries. In the fridge, grilled corn stays fresh for about three days. If it starts to smell bad or looks slimy, it's time to toss it. Check for any dark spots on the kernels. These signs show that the corn has spoiled. Always trust your senses; if it doesn't look or smell right, do not eat it! You should grill corn-on-the-cob for about 15 to 20 minutes. This time gives the corn a tender texture and nice char. Turn the corn every five minutes to ensure even cooking. I find checking one ear helps me know if they are done. The kernels should look plump and bright. A slight char adds great flavor. Soaking corn is optional, but it has some benefits. Soaking can help keep the corn moist while grilling. It also can reduce the cooking time. If you do soak, aim for about 30 minutes in cold water. If you skip soaking, just keep an eye on the corn as it grills. Both methods can lead to tasty results. Yes, you can grill corn without foil! Grilling without foil gives the corn a nice smoky taste. Simply place the husked corn directly on the grill grates. Make sure to turn it often to avoid burning. Cooking time will be similar, about 15 to 20 minutes. Just remember to check for that tender bite. Grilled corn-on-the-cob is simple and tasty. We covered ingredients, prep steps, and grilling tips. Remember, fresh corn and a few herbs make a big difference. Experiment with spices and toppings for fun flavors. Store leftovers safely for later. With these tips, you'll grill corn like a pro. Enjoy your delicious creations!$

Elevate your summer BBQ with this delicious Grilled Corn-On-The-Cob with Herb Butter recipe! Fresh corn is grilled to perfection and slathered in a mouthwatering blend of herbs and garlic butter, making it a must-try side dish. Perfect for family gatherings or weekend cookouts, this easy recipe will delight your taste buds. Click to explore how to make this flavorful treat that everyone will love!

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Ingredients

4 ears of fresh corn, husked

4 tablespoons unsalted butter, softened

2 tablespoons fresh parsley, finely chopped

1 tablespoon fresh basil, finely chopped

1 tablespoon fresh chives, finely chopped

1 teaspoon garlic powder

1 teaspoon freshly squeezed lemon juice

Salt and pepper to taste

Optional: 1/2 teaspoon chili powder for a spicy kick

Instructions

Begin by preheating your grill to medium-high heat. If you are using a charcoal grill, ensure the coals are evenly heated and glowing.

While the grill is warming up, prepare the flavorful herb butter. In a small mixing bowl, combine the softened unsalted butter with chopped parsley, basil, chives, garlic powder, lemon juice, and a pinch of salt and pepper. If you enjoy a bit of heat, add the chili powder too. Mix all the ingredients thoroughly until well blended.

Next, husk each ear of corn, removing all the silk and excess green leaves. Rinse them under cool water to remove any remaining debris, then pat them dry with a clean kitchen towel.

Once your grill is hot and ready, take a sheet of aluminum foil large enough to wrap each ear of corn completely. Place one ear of corn on the foil and fold it over to create a snug package, ensuring it is well sealed. Repeat this process for all ears of corn. This technique helps steam the corn while it grills.

Carefully place the wrapped corn directly onto the grill grate. Close the grill lid and let the corn cook for approximately 15-20 minutes. Be sure to turn the corn every 5 minutes to ensure even cooking.

After about 15 minutes, use tongs to gently unwrap one ear of corn (be cautious of the hot steam escaping!). Check for doneness—the kernels should be tender and have a slight char. If they need more time, grill for an additional 5 minutes as needed.

Once cooked to perfection, remove the corn from the grill and carefully unwrap the foil. Using tongs or a heat-resistant glove, hold each ear of corn vertically and slather a generous amount of the prepared herb butter across the hot corn, allowing it to melt into the kernels.

For extra flavor, you can sprinkle additional salt and pepper over the buttered corn to taste.

Prep Time: 10 mins | Total Time: 30 mins | Servings: 4

- Presentation Tips: Serve the corn on a large platter, garnished with additional fresh herbs or lemon wedges for a pop of color. Consider offering some extra herb butter on the side for those who want an extra drizzle!