Grilled corn is the best. It’s sweet and savoury. It’s amusing and is something you eat with friends… otherwise you’ll end up humiliated as you ungracefully pick the bits of corn and seasoning that will inevitably lodge between your teeth.
So, instead of dropping this corn straight on the grill and letting it do its thing. Add three minutes to your prep and you will have an awesome flavour infused corn that will have you throwing caution to the wind and saying, “to hell with the bits between my teeth, I want a second cob!”
Corn on the cob
About a tablespoon of butter for four cobs
And your seasoning!
I made one version with curry, chili and garlic powder (and salt and pepper). And the next day, it was paprika, ancho chili and garlic powder (and salt and pepper).
Set each piece of corn on a piece of foil (that will eventually wrap all around it), butter it, season it, then wrap the foil around it.
If you’re not turning on the barbeque this evening, you can always opt to bake them. Regardless, you need to cook the corn for roughly 20 minutes at 350 F+. The spices almost steam into the corn, as the butter melts in… and it still gets good colour, despite being wrapped in foil.
If you end up with leftover corn, you can turn it into a corn salsa… I cut the corn from the cob, added grape tomatoes, avocado, red onion, lime and cilantro. So fresh and tasty!
And here is the corn salsa: