Grilled Corn on the Cob Three Ways
By
Kitchen Crew
@JustaPinch
9
Corn on the cob is a summertime staple that is best served grilled. Using foil is a no-fail way to grill the corn resulting in the easiest and tastiest summer side dish. Just slather the corn with a little seasoned butter, wrap the ear in foil, and toss it on the grill. The slathered corn first steams inside the foil. After it soaks up the butter, the corn roasts bringing out its natural sweetness. Grilled corn is so delicious, try one of these three seasonings when hosting a barbecue this summer. This will be one vegetable your kids will definitely eat.
Ingredients
-
4ears corn on the cob
-
·Heavy duty aluminum foil
-
SALT AND PEPPER GRILLED CORN
-
4 Tbspsoftened butter
-
3/4 tspsea salt
-
1/4 tspground black pepper
-
4 Tbspmelted butter (brushed on after grilling)
-
·Additional Salt and pepper (sprinkled on after grilling)
-
GARLIC AND PARMESAN GRILLED CORN
-
4 Tbspsoftened butter
-
1 tspgarlic powder
-
1/2 tspsea salt
-
4 Tbspfreshly grated Parmesan (sprinkled on after grilling)
-
1 Tbspchopped fresh Italian parsley (sprinkled on after grilling)
-
CILANTRO AND LIME CORN
-
1 sticksoftened butter
-
1 1/2 tspsea salt
-
1/2 tspground pepper
-
1/2 tspsmoked paprika
-
2 pinchcayenne pepper (optional)
-
2limes cut into 4 wedges (squeezed on after grilling)
-
·Additional chopped fresh cilantro (sprinkled on after grilling)
How to Make Grilled Corn on the Cob Three Ways
- Determine which flavor you’d like to make. Combine the softened butter and the relevant seasonings (and/or herbs) in a bowl.
- Lay an ear of corn on a piece of foil. Spread 1 Tbsp of seasoned butter on the corn.
- Wrap the corn in the foil and repeat with the other three ears of corn.
- Grill the corn at medium heat (350-400 degrees) for 20 minutes, turning every 5 minutes.
- Make sure to close the lid between turns.
- After 20 minutes, remove the corn from the grill and cool for a couple of minutes.
- For the Salt and Pepper Grilled Corn, carefully open the foil. Allow guests to brush the corn with the melted butter and season with extra pinches of salt and pepper (to taste).
- For the Garlic and Parmesan Grilled Corn, open the foil and sprinkle the corn with grated Parmesan and chopped Italian parsley.
- For the Cilantro and Lime Grilled Corn, open the foil and spread a little bit of the leftover seasoned butter on the warm corn. Squeeze 1-2 wedges of lime over each piece of corn on the cob (if you like less lime, only squeeze one). Sprinkle with additional chopped cilantro.
