Grilled Sweet Corn with Flavored Butters

Sweet juicy ears of corn pick up a slight smoky flavor from the grill.

Serves: 8Prep: 35 minutesTotal: 35 minutes

Serves: 8

Ingredients

  • 8 ears sweet corn, unhusked
  • 2 sticks butter, softened
  • 1 tablespoon fresh sage leaves, finely chopped
  • 1 teaspoon fresh chives, finely chopped
  • 1/4 teaspoon dry ground mustard
  • 1 clove garlic, grated
  • 1 teaspoon chili powder
  • 1 teaspoon paprika
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon pepper

Directions

  • Heat gas or charcoal grill to medium heat. Remove some of the larger outer leaves of the corn husks; remove as much silk as possible. Soak corn in large bowl of water.
  • When grill is ready, remove corn from water and squeeze out excess water. Place on grill; grill 20 minutes or until kernels are tender, turning ears over and rotating several times for even cooking.
  • To make sage butter, combine 1 stick butter, sage leaves, chives and mustard in a small bowl until well blended.
  • To make barbecue butter, mix remaining 1 stick butter, garlic, chili powder, paprika, cumin and pepper in a small bowl, until well blended.
  • Remove husks and serve corn with butters. Refrigerate leftovers.

Recipe Information

Serves: 8

Ingredients

  • 8 ears sweet corn, unhusked
  • 2 sticks butter, softened
  • 1 tablespoon fresh sage leaves, finely chopped
  • 1 teaspoon fresh chives, finely chopped
  • 1/4 teaspoon dry ground mustard
  • 1 clove garlic, grated
  • 1 teaspoon chili powder
  • 1 teaspoon paprika
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon pepper

Directions

  • Heat gas or charcoal grill to medium heat. Remove some of the larger outer leaves of the corn husks; remove as much silk as possible. Soak corn in large bowl of water.
  • When grill is ready, remove corn from water and squeeze out excess water. Place on grill; grill 20 minutes or until kernels are tender, turning ears over and rotating several times for even cooking.
  • To make sage butter, combine 1 stick butter, sage leaves, chives and mustard in a small bowl until well blended.
  • To make barbecue butter, mix remaining 1 stick butter, garlic, chili powder, paprika, cumin and pepper in a small bowl, until well blended.
  • Remove husks and serve corn with butters. Refrigerate leftovers.