Nothing says summer like fresh corn-on-the-cob. My dad is a city farmer. He has a very large garden in his backyard. One of our favorite “crops” he grows is corn. My dad’s corn is the sweetest, most tender corn I have ever eaten.
After my husband and I moved into our first house with a yard we decided we too were going to plant a vegetable garden and grow that same delicious corn. We diligently cared for our corn watering and weeding, watching it grow. The time approached when we would soon be enjoying fresh corn-on-the-cob. I think we were actually beginning to salivate in anticipation. One evening we decided the next day was the day we would pick our first corn at just the perfect ripeness. As we began to prepare dinner that evening we walked out to the garden to pick the corn only to find our entire crop decimated. The raccoons, who obviously also recognized it to be at the perfect ripeness, had eaten every last ear! We were heart broken. Fortunately, all was not lost as my dad still had plenty to share.
Nothing complements fresh corn-on-the-cob quite like butter. Adding a touch of seasoning in the form of herbs to butter brings that eating experience to a whole new level. Corn-On-The-Cob With Seasoned Butters is three recipes in one. Pick your favorite variation or make all three to serve with corn. It also includes directions on how to grill corn-on-the-cob which is always a fun way to serve this summertime favorite.
Heat the gas grill on medium or the charcoal grill until the coals are ash white. While the grill is heating prepare the seasoned butter or butters if you decide to make more than one variation. I made the Dill Butter using fresh herbs (chives and dill) from my garden. I couldn't resist showing you a picture of the chives which were in full bloom.
The Dill Butter only has four ingredients; butter, of course, fresh chives, dill and lemon juice.
Combine all the ingredients for the variation of seasoned butter in a small bowl.
Mix well. Yes, it’s that easy!
You will need to remove the husks and silks from the corn. Here’s the fresh corn I started with.
Just peel off the husks. I try to pull the silks off with the husks. You may have to do a little extra silk removal work too.
Tear off two sheets of heavy-duty aluminum foil for each ear of corn. You want two sheets so you have double thickness. If you don’t have heavy-duty aluminum foil use four layers of regular aluminum foil. Place one ear on a double layer of foil and spread about 1 tablespoon of seasoned butter evenly over the ear of corn. Repeat for each ear.
Wrap each ear in the foil tightly sealing the ends and side.
Place the foil wrapped corn directly on the grill. Grill, turning every 5 minutes, or until the corn is tender. This will take about 20 to 25 minutes.
Remove the corn from the grill.
The bundles will be hot so be careful when you unwrap them.
I served the Corn-On-The-Cob and Dill Butter with Sweet & Zesty Kansas Barbecued Chicken, a recipe I blogged about earlier this summer.
Enjoy! I’d love to hear about your experience with a vegetable garden. I’ll be blogging about some of the other wonderful vegetables I am growing this summer in a few weeks. Please rate and review this recipe too.
Come back to the blog for more grilled sweet corn, this time used in a salsa for fajitas.
Becky Wahlund is the Director of the Test Kitchens for Land O'Lakes and writes for our Recipe Buzz™ Blog.