Grilled Corn with Flavored Butter

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.

Fourth of July barbeque

Fourth of July barbecue

Comments:

  1. 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.
  2. 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.
Cost: $2
How much work? Low.
How big of a mess?  Low.
Started: 5:00.  Ready:  5:45.

Chris Kimball’s original recipe for grilled corn is here, and the recipe for the basil and lemon butter is here. The descriptions of how I prepared them today are given below:

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

  1. 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

  1. Ignite a full chimney starter filled with charcoal and create a two-zone fire, depending upon your needs for the main course.
  2. If you have the space on the grill, add flavored butter to disposable pan. Set butter/pan aside until Step 4.
  3. 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.
  4. 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.
  5. Serve, spooning extra butter over the individual ears.
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2 Responses to Grilled Corn with Flavored Butter

  1. Sonya says:

    We don’t have a grill (I know, sad – esp. for grilled corn which is so delicious), but I’ve been working my way through all of the flavored butters from this recipe with corn on the cob, and we really liked this basil one. Happy grilling 🙂

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