Perfectly grilled corn on the cob is slathered with homemade spicy butter and served up fresh for a side dish that’s perfect for any day spent outdoors!
With being home so much lately (thanks, Covid), I’ve been working on my grilling skills. After all, any excuse to get out of the house is welcomed – even if it is just going to the back yard to turn the grill on.
My latest feat was corn on the cob. It may seem intimidating, but it’s really pretty easy! Just think of the grill as an oven. Yes, it has a hot surface, but once the lid is closed, that temperature in there is pretty steady heat.
What Can I Make With the Grilled Corn?
Aside from eating the corn right off the cob, you can take it up a notch and make this Mexican Street Corn Pasta Salad. Other ideas might be including it in homemade enchiladas, stuffed poblano peppers, or even blended into a corn bisque.
What Should I Serve With It?
I put together a full spread for our 4th of July celebration! I made a Hummingbird Cake, Greek Lentil Salad, fruit and cheese board, and picked up some fried chicken at a drive through (I know my limitations, people).
But other options would be beef tenderloin, macaroni and cheese, or a simple side salad. You really can pair this corn with anything!
I don’t Have a Grill. How can I Make this Indoors?
For the longest time I didn’t have a grill I felt comfortable using or it was just too dang hot outside to use it, so I used a grill pan. They’re going to cook it differently because they only use the hot surface to cook and the corn isn’t surrounded by heat.
To cook the corn on a grill pan, you’ll need to preheat the pan on high. Next, instead of leaving the husks on, you’ll want to completely remove them. Next, place the corn directly on the grill and cook (turning every 3 or 4 minutes) until it’s tender. They’ll taste pretty much the same and you’ll have some great grill marks on them when you’re done too!
Perfectly Grilled Corn on the Cob with Spicy Butter
Ingredients
Method
- Heat the grill to medium.
- Pull the outer husks down the ear to the base. Strip away the silk from each ear of corn by hand. Fold husks back into place, and place the ears of corn in a large bowl of cold water with 1 tablespoon of salt for 10 minutes.
- Remove corn from water and shake off excess. Place the corn on the grill, close the cover and grill for 15 to 20 minutes, turning every 5 minutes, or until kernels are tender when pierced with a knife.
- Remove the husks and eat on the cob or remove the kernels. Serve with the spicy butter. Spread over the corn while hot.
- Combine the butter and hot sauce until well mixed. Chill until ready for use.
Products Used:
