Is there anything better during the summer months than grilled corn on the cob?
If you are looking for easy grilled vegetable recipes you can’t beat this one.
The joy of grilled corn is that you can take it anywhere.
Picnics, tailgating, barbecues are all great events for roasting corn on the barbecue.
You can eat this grilled corn immediately, slathered in butter of course, or you can cut the corn kernels off and use the grilled corn kernels in a marinated vegetable salad with other grilled vegetables.
Either way, get ready for a real summer treat.
If your corn is really sweet, try eating it without the butter. Yes, without the butter. Believe it or not, if you have good corn, it doesn’t even need the butter to taste great.
Grilled Corn on the Cob
- cobs corn, young roasting corn
- salt and pepper to your taste
- Strip the husk and silk from the corn. Remove any damaged parts of the corn. Rub the ears with butter, salt and pepper. Wrap them in foil and roast on the barbecue for 20 - 30 minutes depending on the size of the ears.
- Serve with lots of butter and salt, plus pepper if you wish.
Oven Baked Variation:
- Preheat oven to 400°F.
- Pull down husk to remove silk and cut out any damaged portions of the ear. Replace the husk. Run the corn under water and try to get as much water into the husk it will hold. Drain the corn and close the husk by twisting it.
- Put the ears of corn on a rack in the preheated oven and bake them for 20 - 25 minutes. Remove the husks before serving.
- Makes as many cobs as you want.
- To get extra flavor in your grilled corn and those wonderful black grill marks, take the corn out of the foil for the last few minutes of cooking and place the cobs on the barbecue grill.