It was a good day for grilling – a surprise, actually, since we’ve had snow and cold and high winds and just about everything but toads and locusts – and I had some corn and a plan.
One really nice thing about this recipe is how very flexible it is:
No butter? Olive oil or mayonnaise will work a treat!
Not a good time to grill? Oven roasted is pretty darned tasty, too.
•1/2 cup unsalted butter, softened
•1/4 tsp chili powder
•1/4 tsp garlic powder
•1/4 tsp chives
•1/4 tsp Seasoned Salt
•1/4 tsp dried parsley
•1/4 tsp Aleppo pepper
•1/4 tsp paprika
•4 ears of corn
•4 squares aluminum foil
Stir the seasonings into the butter in a small bowl and set aside.
Place an ear of corn on the square of foil, and slather on the seasoned butter.
Fold the foil up and around the corn.
Repeat with the remaining ears of corn.
Note: you could, of course, use all of the nicely seasoned butter on your four ears of corn; but, should you have, say two tablespoons leftover, stash it in a small container in the fridge and use to make Garlic Butter Crescents.
You can, of course, grill or roast your corn immediately, or, stash ’em in the fridge for a few hours until needed.
When you are ready to grill, simply add the packets to a hot grill and let the magic happen for about 30 minutes, turning the foil wrapped packets a few times.
If you plan to oven roast, arrange the corn packets in a single layer on a rimmed baking pan, then pop into a preheated 400º oven for 30 minutes.
Grilling gives you the chance for a tasty bit of a char and some smokiness to the corn; but oven roasted is also very, very good.
All winners, no losers; I like that in an ear (or four) of corn!