Mmm, corn on the cob. I remember munching on corn slathered in butter, gripping Mickey and Minnie Mouse corn holders, throughout my childhood. Back then corn was just another vegetable I had to eat. This summer I am having a love affair with corn. Last year it was blueberries; this year the simple, sweet taste of corn provides the perfect complement to my dinner. My favorite method to prepare corn on the cob is to boil the corn and then spread butter over the hot kernels. Unembellished and delicious.
Sometimes, however, it’s nice to try something new. Spice up the usual. This recipe is one I adjusted for a peppery alternative to grilled corn on the cob. The spicy level is up to you—the secret is in the cayenne pepper.
Grilled corn on the cob is obviously different from boiled corn. It requires more attention during the cooking process, so you don’t burn the kernels. First, remove the silk and husks from the ear. Apply the seasoned butter mixture to the corn and then wrap the ear in a wet paper towel. Double-wrap each ear of corn in foil before setting them on the grill (it should be set at 275). The double-foil protects the corn from burning, and the wet paper towel allows for the corn to steam within the foil, melting the butter and softening the kernels. Keep the corn away from the flame and more towards the edges of the grill. Cook the corn for 30 minutes and then carefully unwrap the ears.
Garlic-herb butter with pepper
(serves four ears of corn)
1 stick butter, softened
½ tsp cayenne pepper (more if desired)
1 tsp oregano
1 tsp basil
1 Tsp all-purpose seasoning (I use World Market brand, which has onion, lemon peel, orange peel, paprika, mustard, and thyme)
2 Tbsp minced fresh garlic
1 Tbsp Worcestershire sauce
Mix all the ingredients together until you form a thick paste. Adjust to acquire your preferred flavor. Smear over the corn before grilling.
For a smokier taste, increase the Worcestershire and add a drop of liquid smoke.
What is your favorite way to cook corn-on-the-cob?
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