How to Grill Corn on the Cob
Someone left an Everyday with Rachael Ray magazine at the summer house we are renting in Avalon, NJ, and I found this exciting recipe I will try this week. A grilled corn recipe would be helpful since I just wrote about Jersey sweet corn, how great it is, and how many ways you can cook it.
You are grilling the corn and adding Parmesan butter to it. You can prepare dozens of flavored butter using various herbs and ingredients. This recipe is for Parmesan butter, but you could try basil butter, rosemary, or a combination of herbs and goat cheese.
In other words, experiment with what's growing in your garden or create some butter using your favorite ingredients. Once you see how easy they are to make, you can make different butters for all your favorite dishes.
Grilled Corn On the Cob with Parmesan Butter
- 1 stick butter
- ½ cup Parmesan cheese freshly grated
- ½ teaspoon pepper
- 6 ears fresh corn
- 2 tablespoons olive oil extra virgin
- Husk the corn. This recipe calls for grilling the corn husked, but I have often found it easier to grill it with the husk on. You don't get those excellent grill marks on the corn, but there is less chance of burning it this way. Choose whatever way you are more comfortable with.
- Cut the corncobs in half. I like this idea because it makes the corn look a little fancier when serving, is the perfect size for kids, and keeps from ending up with half-eaten ears of corn.
- Mix the butter, cheese, and pepper until smooth and creamy.
- Spoon the mixture onto a sheet of waxed paper and roll it into a log. Freeze the butter for at least 20 minutes until it becomes firm. You can store it in the refrigerator until ready to use.
- Heat your grill on medium heat.
- While the grill is heating up, brush the corn with the olive oil.
- When the grill is ready, grill the corn until the corn is tender and you get a slight charring on the ears. Depending on your grill, this should take 14 minutes.
- Cut the chilled Parmesan butter into tabs and serve with the grilled corn.