How delicious does this corn look?
I love cooking on the grill. Anything I can put on there, I pretty much do. And this sweet summer corn, still in the husk, is one of my favorites. Add homemade garlic butter? Yes, please.
- 1/2 a stick of softened butter
- 6 garlic cloves minced (relax, this is garlic butter, people. If you’re not as big a fan of garlic as me, just cut some out.)
- 1 tsp. cumin
- 1/2 tsp. chili powder
- 1/2 tsp. onion powder
- 1 tsp. salt
- 1 tsp. freshly ground black pepper
- 2 Tbs. fresh cilantro
- 4-5 corn cobs still in the husk (if you can’t get them in the husk, skip the soaking step)
1. Take the 1/2 stick of butter out about an hour or so before you want to serve so it softens.
2. Peel the husks of the corn down but be careful not to pull them off, remove the silk. Pull the husks back up around the corn.
3. Soak the corn cobs in the husks for about 10 minutes in a big bowl of cold salted water (so the husks won’t burn on the grill).
3. Grill the corn on a medium high temperature on the grill, turning every 5 minutes for a total cooking time of 15-20 minutes.
4. Add garlic, cumin, chili powder, onion powder, salt, pepper, and chopped cilantro to softened butter. Mix well.
5. Once the corn has come off the grill, let cool a little bit, and peel the husks off.
6. Slather with the most delicious compound butter and eat right that instant!
*This grilled corn is an excellent companion to grilled steak or chicken fajitas!
*I also buy a lot of corn in the husk when it’s in season and freeze it. Thankfully, in South Louisiana, you can grill all year long!