Grilled Corn on the Cob is such a delicious rustic side dish from my childhood. Growing up with a large backyard garden, we always had a few long rows of corn growing. In the autumn, we would clear the yard for winter before the snow came, and have a burn off with a large bon fire. Into the hot coals, we would throw foiled potatoes and fresh corn on the cob to be cooked in the coals. Living in an urban neigbourhood, it's not possible to have a large bonfire, but everyone has a barbecue.
How to Grill Corn on the Cob with Husks
Some people grill corn on the cob by removing the husks, and using foil to wrap the corn to keep it from burning. While that works ok, I think it's better to use the natural husks, as God intended! 🙂
They key is to soak the corn with husks on, in water for at least 10 minutes (longer is ok). Most people use a string to tie the husks together. It's optional to tie the corn husks with wire. I used wire as I think the string will burn off, exposing and burning the bbq corn (plus all guys have wire lying around). I really don't like the taste of burnt corn, so tying it close together is important for me.
Fresh Herb Butter
The herb butter mixture is flexible with the flavors you want to add. I just throw in whatever herbs I have growing in the garden. I always use parsley, basil and oregano because that's what's always growing in my garden. You can also add spices, such as cumin and paprika, or even cajun spice, for a different buttery flavor on your bbq corn. Experiment and have some fun with the butter.
It's so easy to make this dish, with a great visual appeal when you make Grilled Corn on the Cob with Fresh Herb Butter. Perfect for your next backyard bbq. Bon Appetit! Приятного аппетита!
Ingredients
- 5-6 ears of corn with husks attached
- 1 cup of butter
- 2 teaspoons chopped fresh parsley
- 2 teaspoons chopped fresh oregano
- 2 teaspoons chopped fresh basil
- pinch of salt
Instructions
- Preheat the barbecue on medium heat.
- To make the herb butter, mix the softened butter with chopped parsley, oregano, thyme, sage and salt. Set aside.
- Pull the husks of corn down to the base, keeping them still attached to the corn. Careful not to pull them off. Pull off the corn silk until the corn is clean, as this will burn on the barbecue, then close back the husks back to their original place. Optional* Tie the husks together with a string or wire, to keep the husks from opening, exposing the corn and burning.
- Soak the corn in water, completely submerged for at least 10 minutes.
- Shake off the excess water off the corn and place on the barbecue grill. Bbq for about 15 minutes, or until the corn easy bursts when pierced. Turn the corn over every 5 minutes.
- Open the corn, leaving the corn husk still attached at the base of the corn and spread with the herb butter.
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