‘Tis the season for grilling – tho’ you mebbe couldn’t prove that around about these parts just now – and what could be better fresh off the grill than corn on the cob?
Nicely cooked – heck even if a side gets a bit overcooked – this corn, slathered in seasoned butter and wrapped in foil before being tossed on the grill, always seems to come out tasting perfect – and adding the butter before grilling means no messy dipping into the butter dish at the table – cool, no?
•4 ears of corn
•1 stick unsalted butter, softened
•1/4 tsp chili powder
•1/4 tsp garlic powder
•1/4 tsp chives
•1/4 tsp celery salt
•1/4 tsp dried parsley
•1/4 tsp Aleppo pepper
•Heavy-duty aluminum foil
Note 1: not crazy about the seasonings I’ve listed? No worries! Choose whatever appeals to you, even if mebbe that’s just salt and pepper. You could also substitute a half cup of good olive oil or mayonnaise for the butter, and it’ll all turn out well.
Stir the seasonings into the butter until well combined and set aside.
Cut aluminum foil into four squares large enough to wrap each ear of corn and arrange an ear in the center of each square.
Coat each ear with the seasoned butter, then wrap the foil around each ear to make a packet – you can do this earlier in the day so all you have to do at mealtime is toss the packets on the grill along with whatever else you’re making.
When ready to grill, arrange the packets off to the side of a hot grill and cook for 25 minutes, turning each packet a couple of times.
Remove, unwrap, and serve up a tasty batch o’ corn on the cob. We had this batch with some marinated lamb chops and a bit of horseradish sauce on the side and were most pleased with the results.
Note 2: if you love the idea of corn on the cob, but not grilling it, simply arrange the corn packets in a preheated 400º oven for 25 to 30 minutes, and you’re good to go.
Note 3: don’t toss those gnawed-on corn cobs! Stash ’em in the freezer to make a very fine corn stock for soup or chowder.
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