Fresh corn makes me want to sing! Ahhhhhhhhh!!! And I’m a huge fan of grilled corn on the cob. If you haven’t tried grilled corn yet… please do! Because y’all, it’s life-changing.
I’ve always been a corn lover. My parents grow it on our farm so we have it fresh during the summer. Mom and I freeze it too so that we have it all winter long. This recipe is for 4 ears of corn, but you can make as many as your grill would hold.
Always check your ears of corn at the store.
You don’t want to just pick some, bring them home, husk them and find that there aren’t many kernels on there…….or even worse, WORMS! Ick, ick, ick! I HATE corn worms. Oh my gosh! They make my skin crawl. It’s crawling now! Yucky. Always check your corn.
It should come as no surprise to y’all that I think grilled corn is a perfect butter vehicle. I always aim to make Paula Deen and the Pioneer Woman proud. I don’t care what you say, butter is GOOD and makes grilled corn even better. Just don’t eat the whole stick. Moderation!
Anyway, I combine softened butter, herbs, salt and a little sweetener to make the perfect creamy and flavorful spread to slather on the ears of corn before baking. You can use basil, cumin, chili powder, rosemary, or garlic – whatever you desire. Get creative!
This grilled corn is the perfect side with my Crock Pot Sloppy Joes. And if you make a double batch and have leftovers, you can always cut the grilled corn kernels off to add to my Breakfast Burritos in a Jar!
Grilled Corn on the Cob
- 1/4 cup butter, softened
- 1 tablespoon honey (or sugar)
- 1/2 teaspoon salt
- 1/2 teaspoon herbs
- 4 ears corn
Mix butter, honey, herbs and salt together in a small bowl until well combined.
Pull back the husk, but leave attached to the base of the corn so you can recover the corn later on. Remove all the corn silk.
Coat each ear of corn really well with butter. Make sure to get all the sides. When the corn is thoroughly covered, take the husk and pull it back up to completely cover the butter mixture.
You can tie the husk in place using kitchen string or secure with rubber bands. If you use rubber bands (like me!), don’t forget to remove before grilling.
To ensure the husks don’t catch fire while on the grill, soak the corn for about 30 minutes in a sink or pot full of cold water.
Preheat the grill to medium. Once it’s ready, place corn on grill and cover. Cook for about 20 – 30 minute, turning the corn occasionally, until tender and slightly charred on the outside.
Remove from the grill and serve while hot.
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