What makes for a better side dish to a grilled meal than some simple grilled corn on the cob?
Often, this is a dish served boiled, but that actually robs the corn of so much flavor. Grilling, on the other hand, imparts a fantastic char and makes all the difference in making a robust side dish. To finish it off, we melted some butter with a few herbs in a roasting pan and covered before placing the pan back on the grill to give the corn one final boost of flavor. Keep reading below for this delightful, simple recipe…
Grilled Corn on the Cob
(makes 8 servings)
- 6 tablespoons unsalted butter, softened
- 2 tablespoons minced fresh basil
- 1 tablespoon minced fresh parsley
- 1 teaspoon lemon zest
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 8 ears corn, husks and silk removed
- 2 tablespoons vegetable oil
- In a disposable aluminum roasting pan, mix together the butter, basil, parsley, zest, salt and pepper. Brush the corn evenly with oil and season with salt and pepper to taste.
- grill the corn over hot fire, turning occasionally, until lightly charred on all sides (5 to 9 minutes). Transfer the corn to the aluminum roasting pan and cover tightly with aluminum foil.
- Place the pan on the grill and cook, shaking the pan frequently, until the butter is sizzling (about 3 minutes). Remove the pan from the grill and carefully remove the foil. Serve the corn, spooning any butter in the pan over the individual ears.
Recipe adapted fromEpicurious