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Making Perfect Grilled Corn is easier than you think.
I don’t know about you but I love corn. Â My favorite is the bi-colored variety. Â When I went into Whole Foods this last week they had corn as the feature item of the week. Â I couldn’t resist and picked up a few ears.
I always found grilling corn a little daunting when it is so easy to boil it. Â I finally gave it a shot and I can say without a doubt it is well worth the tiny bit of extra time it takes to grill it. Â It really was very simple and the nutty taste you get with the corn being grilled is heavenly!!
You can make the butter ahead of time. Â My rule of thumb was a tablespoon of butter for every ear of corn. Â I still had a few tablespoons of the butter mix left over and threw it in the fridge, I plan on using it to sear my fish and top my veggies at tomorrow nights dinner.
Perfect Grilled Corn
Ingredients
- 4 tablespoons butter softened
- 2 tablespoons cilantro chopped. I use generous tablespoons.
- 1 teaspoon lemon zest (grated peel)
- 4 ears corn
- 1 tablespoon chili powder
- 1/2 teaspoons flaky sea salt
Instructions
- Butter: Add butter, chopped cilantro and lemon peel and stir to combine. You can leave at room temperature or place back in refrigerator if you plan on using later.
- Prep the corn: Peel the husks back, leaving the husks attached at the base. Remove the silks by pulling away, you can use a damp dish towel to rub corn to remove any stubborn strands. Pull husks back up over corn ears to cover again. Use a piece of kitchen twine to tie the husks together around the top of the corn.
- Turn a grill to high and close the lid. Lower the heat to medium-high. Place the corn on the grill rack and grill in the husk until the kernels are tender and the husk is blackened, about 35 minutes.
- Set aside to cool slightly, remove string and then peel the corn and brush with the butter.
- Sprinkle with the chili powder, season with the sea salt and serve.
