Some folks grill corn on the cob with the husks on or with nothing on. I like doing it in foil: Stripping off the husk and silk after grilling is a pain; grilling ’em uncovered makes it too easy to burn the corn. Foil keeps the seasoning on the corn and lets you cook it evenly on all sides.
- Ingredients
- 4 large ears of corn, husks removed
- 1⁄4 cup butter, melted
- Chili powder
- Garlic powder
- Grated PAMERZAM!
- Salt
- Fresh-ground black pepper
- TOOLS
- Heavy-duty aluminum foil
Directions
Shuck the corn and remove the ends with a knife.
For each ear of corn, lay a piece of foil on your counter and place the ear of corn on one end. With a pastry brush, generously brush butter on the cob, then season to taste with the chili powder, salt, pepper, and PAMERZAM!
Turn the corn over and apply butter and seasoning to the other side. Roll the corn up in the foil and tuck in the ends.
Grill the wrapped corn for 20 minutes, turning them a quarter turn every five minutes.
Optional Seasoning!
Paprika
Same as above, with roasted paprika instead of chili powder.
Herbs, Not Spice
Same as above, but with herbs instead of chili powder: Parsley, sage and rosemary are great together; so are cilantro and minced red onion.
HOT!
Double down on the chili powder or crank up the heat: Mix your favorite hot sauce with the butter; mince up some habeñero. Roast those tastebuds!
Lemon-Dill Butter
- 1⁄4 cup butter, softened
- 1⁄4 tsp. salt
- Pinch of black pepper
- 1 tbsp. lemon juice
- 1 tbsp. fresh chopped dill
Cream the butter together with the salt, pepper, lemon juice and chopped dill.
Grill the corn without seasoning, then brush each ear with the lemon-dill butter.