Background: One of my favorite things to grill is fresh corn. It’s really a great food right off the grill, but I use it most in its leftover form, always having several ears in the refrigerator. I include it in omelets with chorizo, ham bone chowder, rice, orzo, and many other dishes, and it’s a relatively inexpensive way to stretch a food dollar.
Ingredients:
4 ears fresh corn
4 tbsp butter softened
salt and pepper
Steps:
- Set the gas grill to “high” and allow to heat up. Remove the husks from the corn (send the husks to the compost pile) and remove any silk.
- Using a large plate rub each piece of corn with butter to coat, then salt and pepper the entire surface. Allow to rest about 10 minutes.
- Place the corn on the grill and cook at high for two minutes (with the top closed), then rotate 90 degrees every 2 minutes for a total of 8 minutes. Remove from the heat.
- Additional spices can be sprinkled on prior to or after cooking, one of my favorites is to brush on ground chipotle with adobo sauce right when its finished.
- Normally we make this while ribs or other meats are cooking, along with any fruit that needs grilling. Adding some fruit wood chips to the grill will provide a nice smokey taste.
- Leftover corn will last a week in the refrigerator if wrapped in plastic wrap or in a freezer bag.
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