Corn on the cob is such an easy and delicious side dish. Cooking the corn can be done several different ways: boiling, roasting, or grilling with husks on or off. I personally like the corn grilled with the husks off, the little char marks make for a nice crispy look and bite. For a little extra flavor I made a seasoned butter to rub on the corn after coming off the grill.
Herb butter can be made in any combination that you may like. My favorite combination for on corn is cilantro, chive, and parsley with garlic. For this round I didn’t have cilantro, so it’s just garlic, chives, and parsley with 1 stick of unsalted butter and salt.
Let the butter sit out for about 30 minutes to soften up, or if you don’t have time you can put it in the microwave for about 10 seconds to soften the butter without melting it. Mince the garlic and herbs then mix into the butter with a dash of salt. At this point you can roll the butter in wax paper then put in the fridge if you want a log of butter to cut or roll the corn on, or you can leave it in the bowl like I did.
Grill the corn on a hot grill for about 15 minutes, turning a 1/4 turn every 3-4 minutes until you start to get grill marks on a few of the kernels as shown below. While still hot, butter the corn and serve immediately.
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