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Grilled Corn on the Cob Recipe


grilled sweet corn
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4.03 from 97 votes
Of all the many ways to prepare corn on the cob, grilling, by far, makes the tastiest corn.

Course:
Dinner
,
Lunch
,
Side Dish
,
Vegetable
Cuisine:
American

Makes:

Servings: 4 ears

Takes:

Prep Time: 25 minutes
Cook Time: 25 minutes

Ingredients

  • 4 ears fresh sweet corn
  • 8 tablespoons butter
  • 4 loosely packed tablespoons fresh tarragon
Notes:
Note. You can leave out the tarragon if you wish. It's still mighty good. But try it in. Tarragon really makes sweet corn sing. You can use other herbs such as thyme, oregano, rosemary, or basil, but tarragon is my favorite. You can also use margarine or a blend or corn oil and butter or margarine, but butter is best.
Metric conversion:

These recipes were created in US Customary measurements and the conversion to metric is being done by calculations. They should be accurate, but it is possible there could be an error. If you find one, please let us know in the comments at the bottom of the page

Method

  • Fire up. Preheat the grill to medium high.
  • Prep. Remove the husks, pull off the silky threads that get stuck in your teeth. Respect your guests. Get them all. Wash the ear in cold water.
  • Cook. Melt the butter in a saucepan over a medium low heat. Chop the tarragon and chuck it in. Let it steep in the butter for about 15 minutes so it is infused with tarragon flavor.
  • Put the corn on the grill about 20 minutes before everything else is ready. You don't want to overcook it or leave it sitting around getting cold. Rest the ears between the bars of the grates so you can roll them from groove to groove. Leave 2-4 grooves between ears for easy rolling. Paint them gently all over with the tarragon butter. Try not to let too much fat drip onto the fire so it doesn't flare up and get the corn sooty. Get the tarragon chunks on the corn. If there is a flareup, move the corn to another part of the grill. Close the lid and grill over direct heat for about 4-5 minutes until some of the kernels get toasty golden. Don't burn them. Roll the ears a couple of grooves, about 1/4 turn, and paint them again. Keep browning, turning, and painting until you have done all four quarters. If you run out of butter, don't sweat it.
  • Serve. Remove and serve. You can put butter and salt on the table, but urge your guest to taste their ear unadulterated first. Chances are they won't use any butter or salt.