It’s a beautiful day – perfect weather for grilled corn on the cob! I found and featured this method kinda late in the season last year, so thought I’d give everyone an early heads up and start your summer off right with: THE. BEST. GRILLED. (or baked). CORN. RECIPE. EVER! Not much for hyperbole, am I? Still – this IS an awfully nice way to grill corn; and, if the weather decides to rain on your particular parade, these lovely little bundles of foil-wrapped goodness will turn out almost as nicely roasted in the oven.
Adjust the seasonings to suit your tastes or pantry; and, of course, for a crowd, you can get the prep work done and stash the wraps in the fridge until it’s time to toss ‘em on the grill, so there’s no muss or fuss when you want to be mingling and socializing 😉
(adjust to suit your crowd and/or corn capacity)
•Four ears of corn, shucked
•1 stick of butter, softened
•1/4 tsp chili powder
As you now know, I make my own. the recipe is here
•1/4 tsp dried parsley
•1/4 tsp dried chive
I also usually add a dash or two of something extra – like Gateway to the North Maple or other grill seasoning, along with a bit of salt and freshly ground black pepper.
Combine the softened butter with the seasonings in a small bowl. Place each ear of corn in a small square of foil and spread well with the seasoned butter mixture (I wouldn’t say ‘no’ to a dash of Tabasco or Cajun Power Sauce, either).
Fold and seal the foil around the corn to make individual packets and toss onto the grill or into a 400º oven for about 25 minutes, the corn will be hot and steaming and OH! so tasty!
And did I mention? This method works really well with boring old supermarket corn on the cob – so you don’t HAVE to wait for your local farmers’ market to enjoy a really nice treat!