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.

Next, I made a flavored butter with fresh garlic, finely sliced basil, salt and pepper.

After spreading it on the corn, I carefully pulled the husk back over the corn.  It would be best to use some kitchen twine (which I was out of!) to tie the corn at the top.

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.

5.0 from 1 reviews

Basil Garlic Grilled Corn on the Cob

 

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Ingredients

• 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

Instructions

1. Mix well the softened butter, garlic, basil, salt and pepper.
2. Peel back husks and silk corn. Do not tear them off.
3. Soak corn in ice water for 15 minutes. Drain and pat dry.
4. Coat corn with butter mixture.
5. Recover with the husks and tie with twine.
6. Grill 40 minutes turning occasionally.

3.3.3077

Alicia

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