Nothing says summer like fresh ears of corn. Here’s an easy way to cook them on your grill. I have not specified which herb to use because, honestly, you can use any herb. Corn is one of the great blank slate foods, meaning it works well with almost any flavoring added to it. My favorites are dill, parsley, cilantro, and rosemary.
Step 1-
4 Tablespoons Butter, softened
¼ teaspoon table Salt
¼ teaspoon fresh ground Pepper
2 Tablespoons of your favorite fresh or freeze dried herbs, minced
In a small bowl combine butter with the rest of your ingredients.
Mix until herbs are well incorporated.
Step 2-
4-6 ears of Corn, shucked and de-silked
To remove the silk from your corn, use a paper towel to rub back and forth in a twisting motion.
Spread about 1 tablespoon of the butter mixture evenly across the corn. Getting butter on your hands is gonna happen, deal with it.
Wrap each ear of corn tightly in foil.
Prepare grill. Gas grill should be set to medium heat, place corn directly onto grill in the center. Charcoal grill, place corn just off center where the heat isn’t the highest but not all the way to the outside edges.
Rotate corn a quarter of a turn every 5 minutes. You will hear lovely crackling and popping sounds coming from the corn.
When you have rotated the corn 3 times, let it cook on the last side for 5 minutes then remove from heat. The corn is going to be very hot and will stay nice and toasty for a while as long as you keep it wrapped in the foil. I usually cook the corn up first, then cook the meat since the corn will stay hot until I’m ready to serve it. And then at the end of dinner the corn is still warm. Also, keeping it wrapped means that any leftover ears are already to go in the fridge, and then can just be reheated in their foil wrapping.
Serve the corn as is, no need for anything extra, it’s already got all the flavoring it needs. This makes it a great party food.
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