Fresh corn on the cob, well-brushed with butter and seasonings and herbs all wrapped in foil and grilled until perfect.
This corn is every bit as good as that described above (mebbe a wee, tiny bit better!); but I’ve not-so-secretly replaced the butter with really good olive oil, and may never go back to my old standby.
•4 ears corn on the cob, shucked
•1/2 cup extra-virgin olive oil
•1/4 tsp chili powder
•1/4 tsp garlic powder
•1/4 tsp chives
•1/4 tsp celery salt
•1/4 tsp parsley
•1/4 tsp Aleppo pepper
Stir the seasonings and herbs into the olive oil and let sit for 15 minutes.
Place each ear of corn on a square of foil and brush all sides with the olive oil mixture. Fold the foil around the corn to seal.
There are three good and tasty ways to proceed: grill the corn, roast it at 400º for 25 minutes, or roast it at 350º for an hour.
Right now, if Rich doesn’t feel like firing up the Weber, I am loving the 350º for an hour in the oven bit – the corn came out just crunchy enough, and the lower oven temperature accommodated other stuff baking.
If you choose to grill, pop the packets on a hot grill for about 25 minutes, then unwrap and sear each ear on the grates for a bit of that grilling goodness.
Nicely seasoned, sweet, and oh! so good; this corn (like it’s butter-laden predecessor) needed no butter added when brought to the table, another savings on bad fat. Tho’, let us be totally honest, I cut the butter out here so I can feel free to add it where it counts: in cookies and pastry and if I’m making a roux and…
on the baked potato I served along with the Better-For-You Corn and a nice Kentucky Colonel grilled chop (fresh from the kitchen grill).
‘Tis the season for corn on the cob, peeps; may as well enjoy it early and often and better-for-you.