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Corn on the Cob - Butter is Only the Beginning

Corn on the Cob - Butter is Only the Beginning

August 11, 2014
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Sweet corn on the cob is one of summer’s best treats. It’s my go-to stop at the Minnesota State Fair where they grill the corn in the husks, then peel back the husks and dunk them in vats of melted butter…mmm, is it late August yet?! I can’t wait much longer! Which leads me to this article. Why should I have to wait until the end of August? You can grill corn at home!

 

Follow these easy steps:

1.  Loosen the husks on ears of corn enough to remove the silk. Fill an 8-quart saucepan with water. Dip corn in water; remove and shake well. Rewrap husks around corn. Plunge corn into water; let stand 1 hour or until the husks are soaked.

2.  Heat the gas grill on medium or charcoal grill until coals are ash white.

3.  Place the corn onto the grill. Grill, turning often, 15-20 minutes or until the corn is crisply tender. Immediately husk the corn.

4.  Spread with butter, sprinkle with salt and pepper and enjoy!

 

Okay, now that you know how to grill corn, let’s talk toppings. Butter is only the beginning.

 

Ranch

Use fresh chopped dill and parsley, garlic powder, onion powder and just a little cayenne pepper.

 

Guacamole

Mash an avocado. Stir in chopped tomato, red onion, garlic, salt, pepper and the juice and zest of one lime.

 

Baked Potato without the Potato

Spread the corn with sour cream then roll in shredded cheddar, chopped cooked bacon and chives.

 

“Mexican Street Corn”

Use chopped fresh cilantro, crumbled Queso Fresco, radishes, chili powder and a squeeze of lime juice.

 

Bruschetta

Spread the corn with butter then sprinkle with chopped tomatoes, Parmesan cheese and fresh basil leaves. Drizzle with balsamic vinegar.

 

Use these ideas for the perfect summer side dish if you can’t wait until August or if you aren’t planning to be in Minnesota for the state fair!

 

 

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Comments

I have recently started using garlic parsley better on my corn, WOW what a taste.

Posted August 17, 2016 by Karen