We stole this recipe from Steven who cooks on The BBQ Univeristy show that we find ourselves getting sucked into on the PBS station. It’s a nice change up from regular corn on the cob and it definitely has major presentation points!
- 4 ears sweet corn in their husks
- 6 tablespoons (3/4 stick) butter, at room temperature
- 2 tablespoons parsley
- 1 clove garlic, minced
- salt and black pepper
1. Strip back the husk, starting at the top of the ear of corn. Do not pull the husk off, but instead leave it attached at the end of the stalk.
2. Remove the silk from the ear of corn.
3. Pull the husks back over the stalks. Tie the husks together with some string.
You can use the husks as a handle for eating the grilled corn cob later.
4. Set up the grill for direct grilling and on high.
5. Mix together the butter, parsley, and garlic until smooth and creamy.
6. Brush each ear of corn with a little of the garlic-parsley butter and arrange on the hot grate, positioning the ears so the husks are away from the fire and place aluminum foil underneath the husks to keep them from burning.
7. Grill the corn until the kernels are browned all over, 8 to 12 minutes in all, turning as needed, brushing with the remaining butter, and seasoning generously with salt and pepper as they cook.
8. Remove the corn from the grill and serve at once.
I recommend taking plain butter and giving it an extra coating before eating.
You can also use a knife to cut the corn off the cob to for a nice smokey addition to salsas or salads.