Provided by Steven Raichlen
You will also need: Butcher’s string
Set up the grill for direct grilling and preheat to high.
Fashion the husk of each ear of corn into a handle, tying back the husks with butchers string, and remove the corn silk.
Place the butter, parsley, and garlic in a mixing bowl and whisk or beat until smooth and creamy.
When ready to cook, lightly brush each ear of corn with a little of the garlic-parsley butter and arrange on the hot grate, positioning the ears in such a way that the husks are away from the fire. Grill the corn until the kernels are handsomely browned all over, 8 to 12 minutes in all, turning as needed, brushing with the remaining butter, and seasoning generously with salt and pepper. Remove the corn from the grill and serve at once.
Variations: Dill, basil, or tarragon all make tasty alternatives to the parsley in the butter. Grilled corn kernels make a delectable addition to salsas and salads. Lay the ears on their side and cut the kernels off the cob with broad lengthwise strokes of a knife.
This recipe has been added to the following public cookbooks:
SIDE DISHES,
Tom's grilling book,
Griff's Delights,
Warren's Cookbook,
Memorial Day
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| Rating | Submitted by | Comment Summary |
|---|---|---|
| ★ ★ ★ ★ ★ | Tom Lentz
08/31/09 07:43 PM | confusedWhat do you do with the incidents? Where do you put them on the corn? While cooking or grilling the corn. Please give me step by step instructions. |
| ★ ★ ★ ★ ★ | yankeereb102
07/19/08 08:35 PM | The Good Old DaysI have been grilling corn this way for years. But I do remember, as someone mentioned earlier, soaking the ears, husk minus the silk, in water for about an hour. We would then throw them in the fireplace for about ten minutes. The natural sweetness from the husk would be infused into the corn making it tastier than ever. I have to admit, since my first charcoal grill some years back, I had forgotten all about it. |
| ★ ★ ★ ★ ☆ | You Guys
07/19/08 05:10 PM | Leave the husks on!A easier way to keep the butter on is to apply the butter to the corn and then put the husks back over the corn and tie with string at the end. This will help keep the butter flavor in and keep the corn from getting burnt. |
| ★ ★ ★ ★ ★ | madge21mi
07/19/08 04:56 PM | A Great RecipeCorn came out delicious. As for the husks to those asking, it is to hold the corn and avoie burning yourself as the corn comes off the grill very hot. |
| ★ ★ ★ ★ ★ | SHOUSE814
07/14/08 09:11 AM | AWESOME Recipe -WOW, Tried the corn last night...it was beyond wonderful - Steven Raichlen's recipes are always wonderful...Where does he come up with all of these cool ideas? |
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