Grilled Corn-On-The-Cob With Fresh Herbed Butter

Grilled Corn-On-The-Cob With Fresh Herbed Butter
4 servings

  • 4 to 8 ears corn (preferably with husks on)
  • Cold water as needed
  • Fresh Herbed Butter
  • Seasoned salt or salt and freshly ground black pepper as desired to taste

Choose young fresh corn ears. If corn ears are in the husk, remove silk from each. Soak ears in husks in cold water to cover for about 1 hour. Also, soak corn ears out-of-the-husk in cold water to cover for 1 hour.

Drain corn well. Pull back husks from corn ears, but do not remove. Liberally brush each ear with Fresh Herbed Butter. Pull husks back over corn ears. If corn ears are out-of-the-husk, brush each with Fresh Herbed Butter; wrap each corn ear in heavy-duty aluminum foil. Arrange corn ears in husks or wrapped in aluminum foil on a grill rack set at the highest level in the firebox of a charcoal or gas grill over slow charcoal coals (very ash gray and glowing) or at the lowest setting of a gas grill. Close cover (or if cover is unavailable, loosely cover grill with heavy-duty aluminum foil) and grill for about 7 to 10 minutes; turn corn about one-third of a turn and continue grilling about 7 to 10 minutes. Turn corn ears again and continue grilling, covered, for about 7 to 10 minutes or until corn ears are fork tender. Be careful not to burn corn. Remove husks or aluminum foil; season with seasoned salt or salt and fresh ground black pepper to taste. Serve immediately with additional Fresh Herbed Butter.

Oven-Roasting Method: Arrange corn ears in husks or foil packages on a baking sheet; bake in a preheated very hot oven (450 degrees F.) for 15 to 20 minutes or until just fork tender. Do not overcook.

Fresh Herbed Butter
In a small heavy saucepan, melt about ½ to 1 cup butter or margarine over low heat. Or, melt butter in a small glass container, loosely covered with plastic wrap, in the microwave oven for about 1 minute on 50 % power setting. Add 1 to 2 tablespoons finely snipped fresh parsley or thyme or basil or cilantro or marjoram or lavender leaves or rosemary spikes (no stems), blending well. May add ½ to1 teaspoon lemon or orange juice, if desired. Set aside and keep warm.

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