So good you’ll be cobsmacked.
- The INGREDIENTS!
- 4 ears corn on the cob
- The Marinade!
- 8 tbsp. (1 stick) butter
- Kosher salt to taste
- Fresh-ground black pepper to taste
- 2 tsp. onion powder
- 2 tsp. roasted paprika
- The Garnish!
- 1⁄2 fresh lime
- Option: 1 tbsp. lime juice
- 2 tbsp. chopped parsley
- 2 tbsp. fresh chopped dill weed
- Minced garlic
- Grated PAMERZAM!
I’ve grilled corn on the cob for a long time by dashing some melted butter on each ear, wrapping it in foil, and turning it by quarters every few minutes. This method takes more prep work, but it’s a lot less hassle to serve and eat: No burning your fingers unwrapping screamin’ hot foil and sticking in the skewers. Plus it’s so delicious I was cobsmacked the first time I tried it. I may become a full convert!
First and foremost: Be ye cautious while preparing the corn! You’ll be cutting each ear in half the long way, then in half again, like the banana in a banana split.
Chop off both ends; make sure the larger end is a clean cut so you can stand it up vertically.
With a large chef’s knife or a cleaver, slice the corn in half vertically. I tried doing this with the corn lying flat; it was a lot more difficult and it smashed up a lot of kernels.
Keep both hands above the blade: Hold the handle on one side and push the other end of the blade down with the palm of your hand. Keep your fingers straight so you won’t get cut if the cob falls over or slices sideways.
If the ear is large enough, you might be able to stand each half on its end and slice it the same way. If not you can cut it lying flat but it’ll be difficult. You can also cut the cob in half before slicing it both ways vertically.
Just take your time and keep your fingers out of the way.
Once your corn’s all sliced up it’s ready for seasoning.
The marinade should have an oil, then whatever herbs or spices you like. I like butter; if I’m going to be grilling the corn I’ll use an oil with a high smoke point like clarified butter or peanut oil. But you can marinade and garnish any way you like!
Melt butter and stir in the spices. With a pastry brush, spread the marinade on the corn, working the herbs and spices into the spaces between the kernels.
When you’re cooking the corn, you’ll know it’s close to being done when the pieces start to curve, looking like ribs (hence the name). When it comes to how you cook it, you’ve got options!
Drizzle the lime juice on the ribs, then sprinkle the parsley, dill weed, garlic and PAMERZAM!