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Grilled corn

SERVINGS
Serves 4 to 6 Servings
RATE THIS RECIPE
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SERVINGS
Serves 4 to 6 Servings
RATE THIS RECIPE
(0)

Ingredients

Grilled corn
  • 8 ear corn, husks and silks removed
  • 8 tablespoon (1 stick) unsalted butter, softened, or 1 recipe flavored butter (below)
  • Chesapeake baby butter
  • 8 ear corn, husks and silks removed
  • 8 tablespoon (1 stick) unsalted butter, softened, or 1 recipe flavored butter (below)
  • 1 stick softened unsalted butter
  • 1 tablespoon hot sauce
  • 1 teaspoon old bay seasoning
  • 1 teaspoon minced garlic clove
  • Latin-spiced butter
  • 8 ear corn, husks and silks removed
  • 8 tablespoon (1 stick) unsalted butter, softened, or 1 recipe flavored butter (below)
  • 1 stick softened unsalted butter
  • 1 tablespoon hot sauce
  • 1 teaspoon old bay seasoning
  • 1 teaspoon minced garlic clove
  • 1 stick softened, unsalted butter
  • 1 teaspoon chili powder
  • 1 teaspoon minced garlic clove
  • Basil pesto butter
  • 8 ear corn, husks and silks removed
  • 8 tablespoon (1 stick) unsalted butter, softened, or 1 recipe flavored butter (below)
  • 1 stick softened unsalted butter
  • 1 tablespoon hot sauce
  • 1 teaspoon old bay seasoning
  • 1 teaspoon minced garlic clove
  • 1 stick softened, unsalted butter
  • 1 teaspoon chili powder
  • 1 teaspoon minced garlic clove
  • 1 stick softened, unsalted butter
  • 1 tablespoon basil pesto
  • 1 teaspoon lemon juice
  • Barbecue-scallion butter
  • 8 ear corn, husks and silks removed
  • 8 tablespoon (1 stick) unsalted butter, softened, or 1 recipe flavored butter (below)
  • 1 stick softened unsalted butter
  • 1 tablespoon hot sauce
  • 1 teaspoon old bay seasoning
  • 1 teaspoon minced garlic clove
  • 1 stick softened, unsalted butter
  • 1 teaspoon chili powder
  • 1 teaspoon minced garlic clove
  • 1 stick softened, unsalted butter
  • 1 tablespoon basil pesto
  • 1 teaspoon lemon juice
  • 1 stick softened, unsalted butter
  • 2 tablespoon barbecue sauce
  • 1 tablespoon minced scallion
  • Preparation

    Baking Directions:

    1.

    In large pot, stir 1⁄2 cup salt into 4 quarts cold water until dissolved.

    Add corn and let soak for at least 30 minutes or up to 8 hours.

    2. Grill corn over hot fire, turning every 2 to 3 minutes, until kernels are lightly charred all over, 10 to 14 minutes.

    Remove corn from grill, brush with softened butter (see various options below), and season with salt and pepper.

    Serve.

    Chesapeake baby butter: Using fork, beat 8 tablespoons (1 stick) softened, unsalted butter with 1 tablespoon hot sauce, 1 teaspoon Old Bay seasoning, and 1 minced garlic clove.

    Latin-spiced butter: Using fork, beat 8 tablespoons (1 stick) softened, unsalted butter with 1 teaspoon chili powder, 1⁄2 teaspoon ground cumin, 1⁄2 teaspoon grated lime zest, and 1 minced garlic clove.

    (Sprinkle cobs with 1⁄2 cup grated Parmesan, if desired.)

    Basil pesto butter: Using fork, beat 8 tablespoons (1 stick) softened, unsalted butter with 1 tablespoon basil pesto and 1 teaspoon lemon juice.

    Barbecue-scallion butter: Using fork, beat 8 tablespoons (1 stick) softened, unsalted butter with 2 tablespoons barbecue sauce and 1 minced scallion.