I’ve always wanted to try grilled corn, but my family are corn-on-the-cob purists – boiled in a big pot on the stove for exactly 7 minutes every time. I love it that way, but trying a smokier grilled version was always in the back of my head. I love the roasted corn that you get at the fair or Ribfest and I’d hoped to achieve similar results on our own grill.
When we found out that fresh corn had finally arrived at the Farmer’s Market this weekend, it seemed fitting to give it a try while we had the grill fired up for some Chili-Lime Chicken anyways. It ended up being the delicious summer side dish I’d hoped it would be, and I’m looking forward to adding the leftovers to my lunch salads this week!
What you’ll need:
- 6 ears of corn
- 1/2 cup butter, room temperature
- 1/4 cup cilantro leaves, chopped
- 1/2 lemon, zested and juiced (or 1 lime, zested and juiced)
- 1/2 tsp salt
- 1/4 tsp cayenne pepper
In a small bowl, combined the butter, cilantro, lemon zest, lemon juice, salt and cayenne pepper.
Gently pull the outer husks back around the ear of corn. I soaked some baker’s twine in water and tied it around the corn to keep the husks in place
Brush the grill with olive oil and preheat to medium heat. Place the corn on the heated grill and rotate the ears every 2-3 minutes. The corn will be ready when the corn is a deep yellow colour and the husks are scorched, about 12-15 minutes.
Allow the corn to sit for a few minutes, then peel off the husks and serve with more butter, salt and fresh cilantro. If you have any cobs leftover, you can use the smoky kernels for soups, salsa, salads or add to quesadilla filling.