Recipe for corn on the grill
Believe it or not, but sometimes my sous vide actually gets a break. And even though whole corn cobs cooked in sous vide taste really nice, it’s something entirely different that really stands out at home when the weather permits: Grilled corn cobs!
It’s truly one of the biggest summer hits at our house. Grilled corn cobs on the terrace on a warm summer day. It’s a side dish that perfectly complements anything from grilled pork, poultry, and beef. And it’s really easy to make. With freshly grated Parmesan and green pesto on top, or a dollop of cold herb butter with fresh herbs, there won’t be a dry eye in the house. This time, I served the corn cobs with cold homemade butter and a sprinkle of flaky sea salt. It was really delicious.
Fortunately, corn is pretty cheap nowadays, and you don’t have to drive far into the countryside before you are met with cornfields and more cornfields. Corn is an incredibly resilient crop that is easy for the farmer to manage, while also having a relatively high yield compared to, for example, wheat.
Grilled Corn Recipe
Corn on the Grill
Ingredients
- 4 pcs. Corn On The Cob
- 15 gram Butter
- Salt and Pepper maybe also paprika & cayenne pepper
- Flake Salt
- 15 gram Butter
Instructions
- Start by pulling back the husks and removing the silk.
- Melt some butter (or use oil) and add a bit of salt and pepper to it. Brush the corn with the butter mixture.
- Pull the husks back over the cob again.
- Place the whole corn cobs on the grill 30 minutes before the meat is done.
- Turn the corn every 5 minutes, so they get a good charred grill crust all around the husks.
- Remove the corn from the grill after about 25 minutes.
- Cut them in half and let them cool for a few minutes before serving.
- Serve, for example, with cold butter and a sprinkle of flaky salt.