Carolyn’s Grilled Corn

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. We 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 when in season.

Ingredients
4 ears fresh corn
4 tbsp butter softened
salt and pepper

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 for 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 our favorites is to brush on chopped 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 smoky taste.
Leftover corn will last a week in the refrigerator if wrapped in plastic wrap or in a freezer bag.