Grilled Or Boiled Corn on the Cob with Seasoned Butter
For an impressive presentation: Peel back the husk – don’t remove it – to remove the silk. Pull the peeled husk down to the bottom, creating a handle. Take one of the outer husk leaves off and trim it to a thin strip. Use the strip to tie the peeled back husks together with a bow.
Below are cooking suggestions and a few fancy butter spreads that add fantastic flavor to corn on the cob. Each ingredient combination is enough for about 4 ears of corn.
Ingredients
Herb’s Favorite
- 3 Tbsp. butter softened
- 1 1/2 Tbsp. of fresh herbs such as a combination of parsley, basil, tarragon, chives, sage and chervil
Honey Butter
- 3 Tbsp. butter softened
- 1 Tbsp. honey such as Wildflower from Honey Hole Honey Co., available at Sigona’s
Chili Butter – Or – Chili-Lime Butter
- 2 Tbsp. butter softened
- 1/2 tsp chili powder
- Pinch of salt
- For chili-lime butter add grated peel of ½ of one lime, more if desired
Lemon & Dill Butter
- 3 Tbsp. butter softened
- 1 tsp. fresh dill weed or 1/2 tsp dried
- Grated peel of 1/2 lemon
- Pinch of white pepper
Instructions
- For Boiled Corn: Bring a large pot half full of water to a rolling boil. Add salt then add the corn and cook for 2 to 4 minutes. Remove corn using tongs and shake off the excess water.
- For Grilled Corn: Heat grill to medium heat, oil the grates and place the ears directly on the grates. Turn several times as the corn cooks. Keep it on the grill for about 10 minutes or until the husks are charred and are beginning to peel. Serve corn immediately along with butter, salt and pepper. You can also use spiced or herbed butters.
- For the Butters: Combine all ingredients, blending well. Store in a covered airtight container in the refrigerator.
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