Tuesday, June 29, 2010

Grilled Corn with Parsley Butter

To help you plan your Fourth of July menu - I'll be posting a recipe each day this week that would be perfect to make for any size gathering on Sunday. :)

I've been making grilled corn once a week for the last few weeks. This version is my favorite. 



Shuck your corn. I know we all can shuck an ear of corn but the easiest way to do it is the snap off the end (where it had attached to the plant). Then you can just pull it down and off and most of the husk will come right off. Easy.


Chop up about 1/2 c. parsley.


Combine that with softened butter and onion powder.



Rub each ear of corn down with the parsley butter. Crank some fresh black pepper on top.


Throw it straight on the grill. Some people will tell you that you gotta wrap it back into the husk or wrap it in foil but you really don't. Grill the ears for about 3-5 minutes per side.



And done! I was too impatient with turning mine to let them get nice grill marks...

Grilled Corn with Parsley Butter (printable recipe)
Serves 4

4 ears corn, shucked
5 tbsp. butter, softened
1/2 c. chopped parsley
1/2 tsp. onion powder
black pepper

Combine the butter, parsley and onion powder in a bowl. Rub 1/2 of the parsley butter onto each ear of corn. Crank some fresh black pepper over all the ears.

Throw your corn right onto a hot grill. Grill for 3-5 minutes per side (assuming you assume that corn has three-ish "sides"). Serve with the remaining parsley butter and enjoy!

3 comments:

  1. I need to try this method! We love grilling sweet corn, but leave it in the husk then are trying to get the husk off without burning ourselves which is pretty much impossible!

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  2. We love grilled corn on the cob, too. Most of the time, when it's just family, we sit and eat the corn first because it's so delicious. We do like ours when it has blackened bits and golden all over. But my comment is really about what I did to our leftover corn on the cob. We don't grill our corn every time, even though that's our favorite, because my husband is a grill purest. We don't have an easy gas grill. It's charcoal or wood all the way. So the other day I boiled our corn on the cob, it was great because corn on the cob is great. But the next day when I was heating up leftovers I covered the corn with salt, butter and smoked paprika and put it on a pan and put it under the broiler. OMG it was so good. The smokey paprika simulated grill taste, the corn got the charred bits and golden all over. I turned it 3 or 4 times. It was such a great alternative to grilling when you have a purest grilling husband or in the winter.

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  3. @ Danielle - That's precisely why I take the shuck off. Burnt fingers can really damper the mood at our dinner table. :)

    @LeGwen - I'm the same as your husband; I refuse to buy a gas grill (even though they are wayyy prettier!) because I LOVE the flavors you can get with charcoal.

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I love feedback from y'all and try my best to respond to as many questions as possible.