Fresh off my success with the Corn Chowder, I made this grilled corn-on-the-cob for my 4th of July barbecue (which I actually had of the 5th). The technique is pretty straight-forward; grill the corn for a few minutes over direct heat, then finish cooking the corn in a pan as it soaks up herb butter. The barbecue was a delicious success, and included Garlic-Lime Grilled Pork Tenderloin Steaks, grilled beef ribs with a Chimichurri (which I will post later in the week), and potato salad. The corn was 3-1/2 stars; good, but not that far out of the ordinary.
- My grill was full of meat (as you can see below), so there was not a lot of free space on the grill to dedicate to the disposable aluminum roasting pan called for in Chris Kimball’s original recipe; he says to use a disposable aluminum pan at least 2-3/4″ in depth. However, to save space on my grill I wrapped the ears together in a heavy-duty foil packet.
- There are quite a few recipes for different varieties on flavored butter on the website: Honey butter, Latin-Spiced butter, New Orleans “Barbecue” butter, and Spicy Old Bay butter.
Rating: 3-1/2 star.
How much work? Low.
How big of a mess? Low.
Started: 5:00. Ready: 5:45.
Flavored Butter Ingredients:
6 tablespoons unsalted butter
2 tablespoons minced fresh basil
1 tablespoon minced fresh parsley
1 teaspoon finely grated lemon zest
1/2 teaspoon salt
1/4 teaspoon pepper
- Allow butter to soften on the counter-top, or microwave for 20 seconds to soften. Combine all ingredients in small bowl, and mix together.
Grilled Corn on the Cob Ingredients:
13″x9″ disposable aluminum roasting pan
8 ears corn
2 tablespoons vegetable oil
Salt and pepper
- Ignite a full chimney starter filled with charcoal and create a two-zone fire, depending upon your needs for the main course.
- If you have the space on the grill, add flavored butter to disposable pan. Set butter/pan aside until Step 4.
- Remove husk and silk from corn. Evenly brush corn with vegetable oil and sprinkle with salt and pepper. Grill corn over hot hide of the grill for between 5 and 9 minutes; rotating as necessary so that all sides are lightly charred.
- Move corn to disposable pan and tightly cover with aluminum foil. Set pan over hot side of grill and cook for 3 minutes until the butter is sizzling; shaking frequently. Remove from grill, and open foil away from you to allow the steam to escape.
- Serve, spooning extra butter over the individual ears.