Summer isn’t complete without overeating lots of perfectly grilled sweet corn. Well, luckily here in the Midwest, we love our sweet corn and we do it really well!
Grilling the corn with the husk on helps them to steam inside instead of burning or drying out on the grill. Serve them up with lots of butter and salt or whip up an herb butter, a simple way to make even the most boring corn taste amazing!
Grilled Corn on the Cob
- Prep Time: 10 mins
- Cook Time: 20 mins
- Total Time: 30 minutes
- Yield: 6 Servings
- 6 ears fresh corn, in the husks
- 1/2 cup butter, slightly softened
- 1 tablespoon chopped green onions, cilantro or basil
- 1/4 teaspoon kosher salt
- Heat a charcoal or gas 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 container of cool water for 10 minutes.
- Meanwhile, in a small bowl, stir together butter, herbs and salt until well blended; refrigerate until ready to serve.
- Remove corn from water and shake off excess. Place the corn on the grill in their husks , close the cover and grill for 15 to 20 minutes, turning occasionally, or until kernels are tender when pierced with a paring knife. Remove the husks and serve with herb butter.
- Serving Size: 1 Serving
- Calories: 127
- Sugar: 2g
- Sodium: 104mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Carbohydrates: 14g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 20mg
Left over corn? Make a yummy salad!
Grilled Corn and Poblano Tacos from Love and Lemons
Fresh Zucchini Salad with Corn and Tomatoes from Bourbon and Honey
Southwest Quinoa and Grilled Corn Salad from Foodie Crush