I love corn-on-the-cob but realized recently I almost never eat it. And I can’t exactly say just why. Aside from having to husk the corn, corn on the cob is relatively easy to make. I remember eating it as a kid. Corn on the cob was a frequent guest star at our summer barbecues and I’m sure I could put away at least two cobs. But as a child the only way I really ate corn on the cob was dripping in butter and salt.
As an adult I can appreciate various other ways to eat corn, like herbed and/or with spice. This recipe is versatile because you can use almost any herb combination of your choosing. Don’t have chives? Sub oregano. Don’t have fresh parsley? Substitute dried. Like your corn spicy? Double or triple the cayenne pepper.
- 1/4 c. butter, softened
- 2 T. minced fresh parsley
- 2 T. snipped fresh chives
- 1 tsp. dried thyme
- 1 tsp. salt
- 1/4 tsp. cayenne pepper
- 4 ears of fresh corn-on-the-cobb
- In a small bowl, combine first six ingredients. Spread two tablespoons over each ear of husked corn.
- Wrap corn individually in heavy-duty foil. Grill, covered, 10 to 15 minutes, turning frequently, or until corn is tender.
The original recipe called for 1/2 teaspoon of salt, but I upped this recipe to one full teaspoon of salt as I didn’t think there was enough salt on my cobb. And what’s the point of eating corn on the cobb if it’s not dripping in butter and coated with plenty of salt?