Corn on the Cob on the Grill
2 ears of corn
2 tablespoons of butter, softened
Salt to taste
First, heat up your grill to medium or medium-high heat. Next, shuck your ears of corn and be sure to remove all the silk. Next, take one tablespoon of butter per ear and rub the butter all over the corn kernels. Sprinkle on all sides with salt to taste. Then wrap your ears up with tin foil, sealing tightly at the ends (to prevent drippage).
Place your corn directly on the grill and cook, covered, for about 15-20 minutes. The kernels will be tender to the touch when it's ready.
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7 comments:
Grilled corn on the cob is THE BEST (white if you can find it)! My Husband also only eats his grilled. Except we leave it in the husk and grill it straight on the grill as is. Sometimes I like to make a savory spice butter to add to it. =)
We cook our corn on the grill too, but we just leave it in the husks. We peel back the husks, remove the silks, and pull the husks back over before placing on the grill. We butter them after they're done. It's always so delicious!
I had never had grilled corn until last summer when my husband tried it out. I'm with you - I'll never go back to a boiled ear of corn.
I absolutely love grilled corn. Have you ever tried it with herbed butter? Mix some fresh herbs (my favorite is thyme and rosemary) with softened butter and spread it on before grilling. It's really good, too!
BTW: I made your bran muffins. They were really good.
we made some last weekend with herbed garlic butter, and some with butter mixed with barlic, paprika and some cayenne...amazing!!
I love that first shot. Beautiful! Grilled corn on the cob is a wonderful thing.
I don't make corn any other way now; it just isn't as good. Mmm, I love those little charred bits so much.
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