Easy Grilled Corn On The Cob And Garlic Butter Recipe
There is nothing more all-American than corn on the cob. We love to sink our teeth into a warm piece of corn slathered with butter and salt. It has long been the food of picnics, summer barbecues, and hayrides. There are so many reasons to love this summer vegetable, and this easy grilled corn on the cob with homemade garlic butter recipe will become your new favorite way to cook it.
The brains behind this dish, recipe developer Miriam Hahn, says that, "Even though corn isn't at the top of the list of superfoods, it still has lots of health benefits, like being full of fiber and containing vitamins and minerals. My favorite thing about this recipe is how delicious it is when the corn is charred from the grill. The smoky flavor, matched with the sweet corn, is a family favorite." Hahn tells us. "I also love to [cook] outside when the temperature rises in the summer, so we don't heat up the house," Hahn goes on to say. Keep reading to find out how to make this delicious summer recipe.
Gather the ingredients for grilled corn on the cob with garlic butter
As you might have guessed, we don't need many ingredients for this recipe. We will need some corn, of course, and you can choose whether to buy it in the husks, or trimmed and ready to go in a package. Hahn says, "In the summer when corn is plentiful, you will find it both ways, and I usually buy it in the husks because it tends to last longer in the fridge. [However,] there are certain times of year where you will only find it pre-packaged." You will also need some fresh garlic, parsley, butter, and salt, which are going to give this dish its flavor. Hahn likes to use Italian parsley here, but any parsley, including dried, will suffice.
Make the butter mixture
If the corn is in the husks, remove those now, and any stringy husk remnants. The magic in this recipe is the butter mixture, so make that before we start grilling the corn. We want the garlic to be crushed into a past, so run the cloves through a garlic press. Heat up the grill to medium-high. Add the garlic to a small bowl with the melted butter, salt, and minced parsley. Stir well to combine.
Coat the corn
Place the corn on a work surface or tray, and brush all sides of the corn with ½ the garlic butter. You want every bit of it covered so that it won't stick to the grill, and you get some of the delicious, buttery goodness in every bite.
Grill the corn, and serve
When the grill is hot, place the corn directly on the grill. Close the lid to intensify the heat, and set a timer for 6 minutes. After that, rotate the corn with tongs, and cook for 6 more minutes. If it needs a little more time, keep checking it every 2 minutes, until it is beautifully charred to your liking. When it is done, remove it from the grill, and coat the corn with the remaining garlic butter mixture right before serving. This dish is best served hot right off the grill, but you can save any leftover corn by keeping it covered in the fridge.
- 4 ears of corn, husks removed
- 3 cloves garlic
- 4 tablespoons butter, melted
- ¼ teaspoon coarse salt
- 1 teaspoon parsley, minced
- Using a garlic press, crush the garlic. Heat the grill to medium-high.
- In a small bowl, combine the garlic, butter, salt, and parsley.
- Brush ½ the butter mixture onto all sides of the corn.
- Place the corn on the grill, and close the lid. Cook for 6 minutes, then rotate the corn to the other side, and cook for 6 more minutes. If the corn is not charred in some places, continue to cook, checking every 2 minutes.
- Take the corn off the grill, brush with the remaining garlic butter, then serve.
| Calories per Serving | 228 |
| Total Fat | 12.5 g |
| Saturated Fat | 7.4 g |
| Trans Fat | 0.5 g |
| Cholesterol | 30.5 mg |
| Total Carbohydrates | 30.1 g |
| Dietary Fiber | 3.6 g |
| Total Sugars | 4.8 g |
| Sodium | 126.0 mg |
| Protein | 4.4 g |
