Grilled Corn with Cilantro Butter

During my childhood summers, my family and I spent many a weekend checking out local festivals, fairs, and carnivals. And while most kids begged their parents for bright pink clouds of cotton candy or greasy funnel cakes topped with powdered sugar, I yearned instead for an ear of BBQ-grilled corn on the cob slathered with butter and salt. To me, nothing symbolizes summer more than one of these hot-of-the grill, sweet and salty treats. So, when my CSA box came with four bright green ears last week, I nearly squeled like a carni pig at the thought of grilling them up!

1/4 stick salted butter
1 tablespoon cilantro chopped
1 garlic bulb, chopped (optional)
salt and pepper

Heat the grill to medium heat. To prepare cilantro-butter, simply melt the butter in a small bowl in the microwave. Stir in chopped cilantro and garlic, if using.

There are two ways to prepare and grill the corn:

With husks
Soak ears for at least 15 minutes or up to 3 hours in cold water. Then, peel off the husks, taking care not to remove them entirely. The bottom of the husks should remain intact. If the husks are especially think, you may want to discard one or two top layers. Using a damp paper towel or vegetable scrubber, remove the corn silks that cover the ear. Rinse each ear in water to remove any remaining silk or debris.

Either spoon or brush on the cilantro butter, generously coating each ear. Sprinkle with salt and pepper to taste. Re-wrap the corn with the husks. If the husks are long enough, you can tie the ends in knots, or just use a small wire to secure them in place.

Without husks
Peel off, remove and discard the outer husks. Using a damp paper towel or vegetable scrubber, remove the corn silks that cover the ear. Rinse each ear in water to remove any remaining silk or debris.

Place each cob on a square piece of foil large enough to wrap and cover the ear. Either spoon or brush on the cilantro butter, generously coating each ear. Sprinkle with salt and pepper to taste. Tightly wrap with foil, twisting the ends to seal it.

Either way you prepare the corn, place them on the grill and rotate every 3-4 minutes for 13-15 minutes total. If you listen carefully, the ears will start to sizzle towards the end. If you aren’t sure whether they are done or not, partially peel one ear. Some of the kernels should be browned and caramelized. Be careful not to overcook the corn, otherwise it will turn mushy.

Tagged as: bbq, corn, corn on the cob, grill, side dish, summer, vegetable