We love to grill almost everything. I first had grilled corn on the cob at a friend’s house right after Scott and I were married. He put butter, garlic salt and pepper on the corn and wrapped it in foil. We made it this way for years and while it is a family favorite, I was ready to shake things up a bit.
I’ve seen corn grilled in the husks but have never tried it. It was so easy and gave a slightly smoky flavor to the corn.
First I gently peeled back the corn husk, thoroughly removed the silk then placed the corn in ice water for 10-15 minutes. This is supposed to help the sugars from turning to starch in the corn.
Heat your grill to 350 degrees if you are using a charcoal grill. We love our Green Egg, as you know! Cook for 40 turning often.
- 8 ears of corn in the husk
- 1½ stick of butter, softened
- ¾ tsp freshly ground sea salt
- ½ tsp freshly ground black pepper
- 2 garlic cloves, finely chopped
- 8 medium fresh basil leaves, thinly sliced
- Mix well the softened butter, garlic, basil, salt and pepper.
- Peel back husks and silk corn. Do not tear them off.
- Soak corn in ice water for 15 minutes. Drain and pat dry.
- Coat corn with butter mixture.
- Recover with the husks and tie with twine.
- Grill 40 minutes turning occasionally.
Happy Summer Grilling!
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