Grilled Corn on the Cob 3 Ways

The epitome of summer, to me, is picking up that first fresh, sweet corn on the cobb, dripping in butter and sinking my teeth in for that satisfying crunch as the kernels pop in my mouth. I was lucky enough to grow up around local farmers, who hand-pick the sweetest salt and pepper corn I've ever tasted each day to sell at their roadside stands. This is a rarity in our modern world of fast-paced living and I love supporting our local growers and their families and getting to know them on a first name basis. It doesn't get better than produce so fresh, it's still covered in the soil it was growing in hours before.

Right now Utah is at our peak of the season, with fresh corn, melons, tomatoes and an endless bounty of other fresh veggies and fruit at our disposal. And although the corn is tasty enough to eat plain with a little salt and butter, I thought I would experiment with a few compound butters using fresh herbs from my own personal garden. The unique flavors marry well with the ethnic flavors of each cuisine and add an extra element of flavor to your overall dish making this side stand out from the crowd. Leave comments below and share any unique toppings or ways your family adds flavor to your corn. Enjoy!

Grilled Corn 3 Ways:

Prep/ Grill:

Preheat the grill to Med-High. Charcoal gives the best flavor, but gas is always a great option for convenience as well.

While the grill heats, shuck and thoroughly rinse your corn. Set rinsed corn aside in a colander to drain in the sink while you wrap each cobb in aluminum foil, making sure to wrap the ends and seal all sides. Don't completely dry the corn, as the added water will create steam to help cook the corn and keep it moist.

Place the wrapped cobbs on the grill, close the lid and cook for 5 minutes, rotate to the opposite side of each cobb and cook an additional 5 minutes. Open the grill and move each cobb to the top rack, or off of indirect heat if using charcoal. Lower the temp to medium heat, close the lid and let the corn cook an additional 10 minutes. At this point, unwrap a couple of cobbs to check for doneness and char lines. The corn should have a few blistered kernels and light browning. If you would like slightly more char, you may place the unfoiled cobbs over direct heat for 30 seconds a side until desired blistering. Set the cooked corn aside into a large, glass baking dish and cover the top with foil to keep the heat in while adding the toppings. Working each ear one at a time, generously spread the compound butter over the ear and roll the remaining toppings around the outside just before serving. Butters below:

Italian

Pesto butter: 1 cube of butter, softened and 1/2 C of pesto, blended until smooth.

1 C. finely grated parmesan cheese for garnish.

Place the parmesan in a scooped dish large enough to roll your corn in. Slather each hot ear of corn, fresh off the grill with the pesto butter and roll in the parmesan. You may still choose to sprinkle with a little fresh cracked pepper, or drizzle with a bit of extra virgin fine olive oil before serving.

Mexican

Fiesta butter: 1 tsp.chili powder, 1/2 tsp. garlic powder, 1/4 tsp. cumin,  1/8 tsp. cayenne pepper 1 cube of softened butter, blended until smooth.

Chopped cilantro, lime & crumbled cotija cheese for garnish.

Asian

Glaze: 3/4 C. Sweet Thai chili sauce, 1/2 C. hoisin sauce, 1/4 tsp. hot chili oil, blended.

Thinly sliced green onion, chopped cilantro, black sesame seeds for garnish.