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Grilled Corn on the Cob

For most of us, eating fresh corn in summer is limited to boiling the cobs then slathering them in butter and salt. There's nothing wrong with this, but everything needs updating and improving now and again. By taking a handful of herbs from the garden you can transform corn into a side eaten with dinner, showing as much flavor as the main course!


  • 4 ears of fresh corn, un-shucked
  • 1/4 cup of fresh herbs, chopped (basil, oregano, thyme, parsley, cilantro and rosemary). Basically, whatever you have growing or on hand.
  • 1 tablespoon of salt mixed with crushed red and black pepper
  • 1/2 stick of butter at room temperature

Soak the corn in the husk in water for 1 hour to avoid charring from the grill. But this step is optional, and I usually forgo it. Shuck the corn down to the end, making sure to leave the husk on.

Start by spreading the softened butter on each ear. Sprinkle with the salt-and-pepper mixture first, then sprinkle with freshly chopped herbs.

Fold the husk back up over the corn, placing directly on a medium grill for about 20 minutes. Rotate the corn so all sides are exposed to the heat. Be careful of flame-ups, as the husks should not catch fire. A simple char on the outside is fine.

Remove corn from the grill and allow it to cool slightly.

No need to pass the salt and butter, as this corn is moist, sweet and loaded with flavor.

Do you have a different method for cooking corn? Share it with us below.

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