Living smack dab in the center of corn country, we get the BEST fresh corn on the cob in the summer. Sweet and tender, the kernels need almost no seasoning, but every once in awhile, I’ll indulge by making a delicious herb butter…ant this time I went with basil. This Grilled Corn on the Cob with Basil Butter was pure summer goodness and will make our menu during corn season year after year.
Check out some more of the Best Grilling Recipes from the blog so you’re ready to BBQ all summer long!
Grilled Corn on the Cob with Basil Butter
When grilling corn, you have the option to remove the husks, then cooking the corn directly on the grill grate allowing the corn to absorb a smoky flavor as well as a characteristic grilled char. But an even easier method is to soak the corn in a sink full of water for about a half-hour, then toss the cobs directly on the grill. It takes a few minutes longer to cook, but the beauty of this idea is that the silk peels right off with the husk.
I have memories of sitting out on the back porch of my childhood home with my sisters picking the sticky silk from each cob before my mom boiled them on the stovetop. Such a messy chore. And Lambeau doesn’t clean up the silk that lands on my kitchen floor…though she does hoover up crumbs pretty darn well.
Easy Compound Butter
This recipe is so simple. Just let a stick of butter sit on the counter till it comes to room temperature. Then mix in minced herbs plus a few pinches of cayenne pepper for some heat. I used salted butter, but still added a wee bit of sea salt. This was the perfect complement to the heavenly sweet corn. I grab some corn on the cob that was picked locally in the morning from our nearby produce stand. Grilling over charcoal that same night is such a treat!
- 6-8 ears of corn on the cob, in husks
- 1 stick salted butter, at room temperature
- 2 tablespoons minced fresh basil
- 2-3 pinches cayenne pepper
- Sea salt, to taste
- Soak your corn on the cob in cool water for about 1/2 hour. Preheat your grill. Grill corn, turning every 2-3 minutes for about 10-12 minutes.
- Mix softened butter with basil and cayenne. Add a bit of salt, to taste.
- Pull back husks of cooked corn (silk will peel with the husks) and spread basil butter over hot corn. Serve immediately.
Amount Per Serving: Calories: 237 Total Fat: 17g Saturated Fat: 10g Trans Fat: 1g Unsaturated Fat: 6g Cholesterol: 40mg Sodium: 485mg Carbohydrates: 22g Net Carbohydrates: 0g Fiber: 3g Sugar: 5g Sugar Alcohols: 0g Protein: 4g