When corn is in season, it’s so sweet and perfect, and we are quickly approaching peak-corn season. When corn is readily available at its prime, I take advantage of it and eat it often. I buy corn at least twice a week in the summer when its fresh, so am always trying to find inventive ways to cook it. Simple corn on the cob is hard to beat. But hile good, it can be a little mundane after a couple of meals. So, I have come up with a small, simple twist on corn on the cob and if you make it, you may never go back to boiling corn again.
This is a great, easy dinner side dish that you can prep ahead of time and cook just before serving. While it is fast to make, the flavor is huge. Adjust the herb selection to your tastes and/or to match the rest of your meal. Eat it on a deck if possible. Happy eating this summer!
Grilled Corn with an Herb Butter
- 6-10 ears of corn, husk still on
- 1 stick of butter, room temperature
- ½ cup of chopped herbs of your choice (any combination of the following or all would work: thyme, basil, chives, sage, rosemary, oregano)
- 2 teaspoons salt (it sounds like a lot but corn is good well salted)
- 1 tablespoon fresh, ground pepper
- Mix all ingredients in a small bowl until well combined. It will look like a large ratio of herbs, but that is what you want.
- Soak up to 10 ears of unshucked corn in a deep bowl of water for at least 15 minutes and as much as an hour. Heat a grill to about 350 F. Place corn directly on the grill grates and cook for 15 minutes, turning and rotating several times.
- Remove from grill and peel back the husks (the corn hair will brush right off). Place on a platter and spread a generous amount of the herb butter on the corn. Roll the ears around until the butter is melted and each ear is generously coated.