Grilled Corn on the Cob
Grilled Corn on the Cob gives corn an entirely different flavor. Most of us boil or simmer the corn and while that works, it’s not the same flavor as when you roast or grill it. Even oven-roasting isn’t the same flavor as grilling. You will see recipes for grilling in the husk and out of the husk. We have grilled it both ways and love the flavor any way it’s grilled. Our version here is out of the husk so you get a great char all over the ears, and tender. You also have flavorful kernels due to the seasoning.
There are many ways to season the grilled corn. Simple salt and pepper works, as do more complex combinations of cilantro, lime, cumin, and more. Our version uses our Chive Pepper, which has a flavorful blend of spices and herbs. We originally blended it for Baked Potatoes, but is far more versatile because of this savory blend. If grilling corn isn’t your cup of tea, pun intended, sprinkle some Chive Pepper on your oven-roasted, steamed, or even cut corn. The flavor is amazing! It’s also great on most vegetables.
4 Fresh Ears of Corn
¼ Cup Melted Butter
1 to 2 Tablespoons Chive Pepper
Prepare a Medium-High Grill.
Husk the corn, removing the silks. Soak the corn in cold water for 5 minutes to add a bit of moisture which helps with the grilling. Remove the corn and pat dry. Place on a platter. Brush the ears of corn with the melted butter. Sprinkle with Chive Pepper. Make sure you have a good coating of seasoning on each ear. Reserve any extra butter to brush on corn when served.
Place the ears of corn directly on the grill. You can place foil on the grill first, but the flavor won’t be the same. Grill about 10 minutes, turning the ears every minute or so, watching so they don’t burn. Keep turning until you have a golden to medium brown char on all sides. The char gives the flavor. Don’t overcook, or the corn will be too soft. It should have a bit of a tender crunchiness. Remove when charred all over. Serve with any extra butter.