May 12, 2010

Zesty Corn-on-the-Cob

corn, Grilling Recipes, herbs, Kids' Favorite Recipes, vegetable side

Presented by

57 ratings

Prep time: 20 to 30 minutes
Grilling time: 15 to 20 minutes
Servings: 6
Partner: Beef Teriyaki Kebabs

Neighbors always wanted to know how Grandma made her hot and spicy corn.

Ingredients

6 ears fresh corn-on-the-cob
4 tablespoons butter, melted
1 tablespoon chopped fresh parsley or 1 teaspoon dried
2 teaspoons horseradish
1/4 teaspoon paprika
1/4 teaspoon black pepper
1/8 teaspoon salt

Directions

1

Pull outer husks from top to base of each corn ear; leave husks attached to ear. Strip away silk. Trim any blemishes from corn. Place corn in large bowl. Cover corn with cold water; soak 20 to 30 minutes.
2

Preheat a charcoal grill for direct cooking. Place the grill rack about 5 inches above the coals.
3

Remove corn from water; pat kernels dry with paper towels. Combine butter, chopped parsley, horseradish, paprika, pepper and salt in small bowl. Brush about half of butter mixture evenly over corn kernels.
4

Bring husks back up over each ear of corn; secure at top with wet string.
5

Place corn ears on grill rack. Grill, covered, over medium-hot coals until corn is hot and tender, turning often, 15 to 20 minutes.
6

Transfer corn to serving plate. Remove half of husks on each ear of corn to expose kernels; brush corn kernels with remaining butter mixture.

Grandma's Secret Trick

Grandma's secret for perfectly grilled corn-on-the-cob was to grill it in the husk. First she would remove the silk from each husk. To avoid burning the corn, she presoaked the ears in cold water. Grilling gives the corn a smoky, woodsy flavor, and the husks help to keep it sweet tasting.