Corn is good. But corn on the cobb is simply glorious.
It’s just one of those phenomenons that can’t fully be explained, but I will try.
Here are a few thoughts that come to mind when I think of corn on the cobb:
1. Smothering it with butter. This would be just plain weird with frozen corn.
2. Getting a good char on the outside. If they were little corn pieces, they would fall right through the griddle…and get more than a “char”. Puh-lease
3. It’s an interactive food; hence, resulting in lots of a nibbling in a type-writer fashion. Come on, you know that you ate an ear of corn like that when you were a kid… or maybe even last week. Eh hem.
4. Smothering it with butter. Again. Well, we just stepped it up a notch. Two words: Compound Butter.
There you have it, I have just revealed the secret to the tastiest grilled corn-on-the-cobb in all of the land. Please, have at it.
With the Summer sun coming out to play and the corn prices plummeting, now is the time to whip up some compound butter, slather each ear of corn, grill it, and then greet it with your teeth. Even if you are wearing braces, I don’t think you will be able to resist.
Use a fork to combine the ingredients, it takes a little bit of an arm work-out but that’s not such a bad thing, right??
Then use a knife to smoother each ear of corn with the butter. Make sure you get it in the crevices. Or else…
Fire up the grill. Set them right on top, and cook on low-medium heat for about 15-20 minutes, turning halfway through.
Oh hey, Lauren!
Be wary, they might set fire. But it only builds character.
Lime-Cilantro Buttered Corn on the Cobb
5 ears of sweet white corn, husked
3 Tbsp salted butter (cold-ish is best)
Squeeze of lime juice, (although it didn’t quite mix into the butter, so maybe some zest would be better)
1-2 Tbsp chopped cilantro
2 cloves garlic, minced
Salt and pepper, to taste
While the grill is preheating, use a fork to combine all of the ingredients, except the corn.
Then with a knife, smear the butter mixture on each ear of corn, being sure to cover the entire ear of corn.
Set them on the grill, cover, and cook on low-medium heat for about 15-20 minutes, turning halfway through. Squeeze a lime over the top and serve it hot!
From The Little Yellow Kitchen,