Corn on the cob is one of the quintessential summer foods. So, when I was responsible for bringing a side dish to a friends BBQ on the 4th, my natural impulse was to make good old fashioned corn on the cob- but with a twist. Grilling the corn adds a wonderful nutty flavor to the sweet summer vegetable, and slathering the cobs in a flavored butter never hurt either.

Below is a basic recipe for grilling corn on the cob, as well as two flavored butter recipes. However, the flavored butter thing is like a lot other recipes I use- just use your imagination and combine flavors that you enjoy and have on hand.

Grilled Corn on the Cob

Serves 8
-8 ears corn
-flavored butter, (recipes below)
-kosher salt and black pepper to taste

1) Preheat the grill to medium-high heat. Peel back the husks of the corn, without removing them. Clean all of the corn silks from the corn and husks, discarding them. Fold the husks back up around the corn.

2) At this point I will either fill my sink with water, or get a big pot and fill it with cold water. Soak the corn in the water for about 15 minutes. Soaking the husks will keep them from burning on the grill.

3) Remove the corn from the water. Turn the grill to medium heat, and place the husked corncobs on the grill. Turn every 5 minutes, grilling for about 10-15 minutes, or until the corn is cooked through, and slightly charred.

4) Remove the corn from the grill, and carefully peel back the husks, slathering each cob with flavored butter and sprinkling with salt and pepper to taste.

Garlic Butter

-1 cup butter, softened
-6 cloves fresh garlic, rough chopped
-¼ cup flat leaf parsley, rough chopped

1) Combine ingredients in a mini food processor, or in a bowl with a fork. Set aside to use with the corn. Can be prepared a day ahead and refrigerated.

Chili-Lime Butter

-1 cup butter, softened
-2 limes, zested and juiced
-2 red jalapeno chili’s, chopped
-¼ cup of chives, chopped

1) Combine ingredients in a mini food processor, or in a bowl with a fork. Set aside to use with the corn. Can be prepared a day ahead and refrigerated.

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Categorized: Grilling, Recipe Index, Side dishes
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Corn on the cob is one of the quintessential summer foods. So, when I was responsible for bringing a side dish to a friends BBQ on the 4th, my natural impulse was to make good old fashioned corn on the cob- but with a twist. Grilling the corn adds a wonderful nutty flavor to the sweet summer vegetable, and slathering the cobs in a flavored butter never hurt either.

Below is a basic recipe for grilling corn on the cob, as well as two flavored butter recipes. However, the flavored butter thing is like a lot other recipes I use- just use your imagination and combine flavors that you enjoy and have on hand.

Grilled Corn on the Cob

Serves 8
-8 ears corn
-flavored butter, (recipes below)
-kosher salt and black pepper to taste

1) Preheat the grill to medium-high heat. Peel back the husks of the corn, without removing them. Clean all of the corn silks from the corn and husks, discarding them. Fold the husks back up around the corn.

2) At this point I will either fill my sink with water, or get a big pot and fill it with cold water. Soak the corn in the water for about 15 minutes. Soaking the husks will keep them from burning on the grill.

3) Remove the corn from the water. Turn the grill to medium heat, and place the husked corncobs on the grill. Turn every 5 minutes, grilling for about 10-15 minutes, or until the corn is cooked through, and slightly charred.

4) Remove the corn from the grill, and carefully peel back the husks, slathering each cob with flavored butter and sprinkling with salt and pepper to taste.

Garlic Butter

-1 cup butter, softened
-6 cloves fresh garlic, rough chopped
-¼ cup flat leaf parsley, rough chopped

1) Combine ingredients in a mini food processor, or in a bowl with a fork. Set aside to use with the corn. Can be prepared a day ahead and refrigerated.

Chili-Lime Butter

-1 cup butter, softened
-2 limes, zested and juiced
-2 red jalapeno chili’s, chopped
-¼ cup of chives, chopped

1) Combine ingredients in a mini food processor, or in a bowl with a fork. Set aside to use with the corn. Can be prepared a day ahead and refrigerated.

Recipe by Heather Christo (http://heatherchristo.com)