Background and History
Corn, a summer staple, has a rich history in indigenous cultures, becoming a global culinary sensation. Grilling corn on the cob is a classic summer tradition, but there’s one game-changing tip that will take your corn to the next level. Let’s explore the technique that will make your corn the star of the summer table.
Fresh corn on the cob
Salt and pepper
Optional: Fresh herbs (such as parsley or cilantro) for garnish
Depends on the number of ears of corn and personal preferences.
Preparation: 10 minutes
Cooking: 10-15 minutes
Grilling: 10-15 minutes
Select Fresh Corn
Choose ears of corn with fresh, green husks and plump, well-formed kernels.
Preheat the Grill
Preheat your grill to medium-high heat.
Husk the Corn
Peel back the husks without removing them entirely. Remove silk and fold the husks back into place.
The No. 1 Tip – Butter Bath
Melt unsalted butter in a pan or microwave. Add a pinch of salt and pepper. Submerge each ear of corn in the butter bath, ensuring even coating.
Grill to Perfection
Place the buttered corn on the preheated grill. Close the lid and turn occasionally until the kernels are tender and slightly charred (about 10-15 minutes).
Sprinkle freshly chopped herbs over the grilled corn for an extra burst of flavor.
Corn is a good source of fiber, vitamins, and antioxidants.
Adding butter in moderation provides a tasty touch of richness.
Experiment with different herb combinations for varied flavor profiles.
Customize the level of char based on personal preference.
Ensure there are no corn allergies.
Be cautious if using any additional ingredients that may trigger allergies.