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Article by Victoria Heerschap
Corn on the cob just screams summer, and this is my favorite way to make a quick corn side for any BBQ dinner. It’s super easy and mouthwateringly delicious. If you buy pre-shucked corn, this recipe is wicked fast, but prepping the corn is, at least for me, part of the fun! I’ll often re-wrap the corn after it’s washed and seasoned in its own husk, but for the sake of ease, foil works just fine.
Grilled Corn Recipe
Ingredients:
6 large ears sweet yellow corn
6 tbsp. butter
1 tsp. chili powder
1/4 tsp. cumin
1/2 tsp. onion powder
1/2 tsp. garlic powder
1/4 tsp. smoked paprika
1/2 tsp. salt
1/4 tsp. black pepper
Directions:
Prepare the corn by shucking the husks and rinsing away the corn silk. Trim off the stalk end and any withered tips and pat dry. Set aside.
In a small pot, melt the butter over medium/low heat. Once the butter is melted and begins to foam, continue to cook, stirring frequently, until the butter smells nutty and a light brown color is achieved.
Remove the butter from the heat and stir in the chili powder, cumin, onion powder, garlic powder, smoked paprika, salt, and pepper.
Using a basting brush, liberally coat the ears of corn, then wrap them in foil.
Cook the corn on your grill on the top rack for at least 30 minutes, but the longer the better! Make sure to rotate the corn every 10 minutes or so. Serve hot with butter and lime on the side. Enjoy!
Victoria Heerschap is a passionate food blogger and freelance writer. She has been a serious foodie for over a decade and loves playing with her food! Victoria enjoys cooking, singing, nature photography, and loves any excuse to play the hostess. You can find her blog at www.bonvivantkitchen.com.