How to Grill Corn on the Cob
Someone left an Everyday with Rachael Ray magazine at the summer house we are renting down in Avalon, NJ and I found this interesting recipe I am going to try this week. Since I just wrote about Jersey sweet corn and how great it is and how many ways you can cook it, I thought a grilled corn recipe would be helpful.
Basically you are grilling the corn and adding a Parmesan butter to it. You can prepare dozens of flavored butters using various herbs and ingredients. This recipe is for Parmesan butter, but you could try basil butter, rosemary or how about a combination of herbs and goat cheese?
In other words, go out and experiment with what's growing in your own garden or create some butters 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
- 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 great grill marks on the corn but I find 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 a bunch of half eaten ears of corn.
- Mix the butter, cheese, and pepper together until it is 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 up 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 little charing on the ears. This should take 14 minutes depending on your grill.
- To serve, cut the chilled Parmesan butter into tabs and serve with the grilled corn.