Grilled Basil Butter Corn on the Cob

I’m a protein-grilling junkie, but I’ve admitted before that I need more veggies.  Summer is a great time for me to get more veggies on the plate because corn really appeals to my frugal side, when you can start getting 12 ears of corn for $3.  As a result, I tend to spend much of the Summer with corn stuck in my teeth.  So my wife is happy to get more veggies in the kids and my Dentist is happy because I am flossing much more regularly.  Double bonus!  So this week we bring you this really simple and delicious method for grilling corn.  The basil adds to the already sweet taste of the corn and along with the butter makes for some really tasty kernels.  Grilling corn on the cob with this method is low maintenance too, so you can throw it on and forget about it for a bit while you prepare the rest of the meal.  Shall we?

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5 from 1 vote

Grilled Basil Butter Corn on the Cob

Simple, low maintenance and delicious method for grilling corn.  The basil adds to the sweet taste of the corn.  

Ingredients

• 8 to 10 ears of corn husks removed
• 1 stick unsalted butter softened
• 1/2 cup basil leaves minced
• Kosher salt
• Heavy duty aluminum foil

Instructions

• Combine the fresh minced basil with the softened butter.
• Tear off about a 12 inch strip of aluminum foil for each of the ears of corn.
• Now it is time to get your hands dirty!  Rub the ear of corn with the butter and basil mixture and then sprinkle the corn with Kosher salt on all sides.  Be generous here and there's really no better way to do it other than using your hands to rub on the butter.  If you have dry hands, you are welcome for the moisture treatment.
• Place the corn with butter basil in the middle of a sheet of aluminum foil and wrap on all sides to form a pocket.  Make sure to seal the foil completely so nothing leaks out on the grill.
• Repeat the butter basil lathering and aluminum foil wrapping process for the remaining ears of corn.
• Preheat the grill to high heat.
• Once the grill is heated, place all of your corn foil torpedoes on the grill.
• Keep the lid closed as much as possible and grill for a total of 20 minutes, turning the ears of corn a quarter of a turn every 5 minutes.
• After 20 minutes, remove the corn from the grill and place on a platter to cool slightly (caution, the contents are hot! I know that's about as surprising as finding out coffee is hot, but it bears mentioning).
• Serve with the remaining basil butter and a side of dental floss.

Nutrition

Serving: 8g