Recently I did some work for Margaritaville’s blog – a bunch of recipes, some you’ve seen on here and some that will post in the next few weeks. I figured for a mayo-free tailgate side, you can’t much butter than grilled corn on the cob, but truth be told I’d never made it. I researched a bunch and came up with this simple version – and friends, the searching is done. This was so dang good.
It’s also a lot easier than I thought it would be. By keeping the husks on, the corn steams a bit which helps it to cook through before browning too much. Remember, you want it tender, not rock hard. The basil butter can be made in about 30 seconds (except, natch, you will have to clean your food processor) but it’s the deal breaker. Grilled corn is essentially just cooked corn, which is great, but it’s the basil butter that sets it apart. You could put basil butter on boiled corn, but because it’s wet it won’t adhere as well. The butter can be made days ahead, and if you’re grilling already, save some water and throw your corn on!
Grilled Corn with Basil Butter
4 Ears Corn
1 stick unsalted butter
1/4 tbsp. fresh basil
3/4 tsp. kosher salt
1. Heat the grill to medium.
2. Pull the outer husks down the ear to the base, keeping them attached. Strip away the silk from each ear of corn. Fold husks back into place, and place the ears of corn in a large bowl of cold water with 1 tablespoon of salt for 10 minutes.
3. Meanwhile, combine butter, basil, and salt in food processor and blend until smooth.
4. Remove corn from water and shake off excess. Place the corn on the grill, close the cover and grill for 15 to 20 minutes, turning every 5 minutes, or until kernels are tender when pierced with a paring knife.
5. Remove the husks and spread with herb butter while hot. Serve.