Guest post from Kate Kelly (Life of a Ginger blogger and member of The Produce Box)

We used sweet corn earlier this summer to make salsa, now let’s grill it! The sweet kernels, the savory flavor of herbs and butter, the smell. Is your mouth watering yet? Fire up the grill and let’s get started. Here’s a recipe from Life of a Ginger for delicious grilled sweet corn with herb butter. Enjoy it at your next end-of-summer BBQ!

Grilled Sweet Corn on the Cob with Herb Butter

8 ears fresh corn on the cob, shucked

Herb Butter:
1 stick (1/2 cup) of butter, unsalted, room temperature
2 tablespoons finely chopped flat-leaf parsley
1/8 to 1/4 teaspoon cayenne pepper (more or less, to taste)
1/2 teaspoon freshly ground black pepper
1-1/2 teaspoon kosher salt

Mix butter, parsley, cayenne, pepper, and salt in a small bowl. Set aside. (Can be made 1 day ahead. Keep covered in the fridge. Let come to room temperature before serving.)

Brush shucked corn with oil and grill, turning every couple of minutes until it is tender and charred, but not overly-blackened. About 5-10 minutes depending on how hot your grill is.

Transfer corn to a large platter and serve with the herb butter.

You can also grill sweet corn with the husks ON…

Carefully pull the outer husks down and remove all of the silk from each ear of corn. Pull the husks back up and place the ears of corn in a large bowl of cold water seasoned with 1 tablespoon of salt for 10 minutes. Shake off excess water and place the corn on the grill heated to medium high. Close the grill lid and cook the corn, turning every 5 minutes, for 15-20 minutes until the kernels are tender. Remove the husks and serve with the herb butter.

 

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