What is more summer than corn on the cob? In the summer we probably eat corn on the cob at least once a week. It is such an easy side dish to throw with any sandwich, grilled meat, etc. Well…I am thrilled to share this next recipe with you! I have to say this corn on the cob was one of the best things I have put in my mouth in a long time! My family was ooing and awing at how amazing this corn was. After my son took his first bite he said, “Mom! You have GOT to blog about this recipe..that is soooo good!” He & I had a fun timing rolling our eyes in delight & talking about how good this corn was. It is so fun to have kids get so excited about food with me–my husband just smiles and laughs at my love for food. It’s moments like that when your family is together, enjoying good food, that I am grateful. It’s not just the food, but it’s the fact my kids know they have a mom who care’s enough about them to cook delicious food. Not that the food is fancy, but it is made with love and I think that makes all the difference 🙂
Okay, back to the recipe. Now, don’t be afraid of grilling corn. This was the first time I had ever attempted this, and it was SO easy I was sad I had never done this before! And..the butter. Oh my, it is what made this .20 an ear of Walmart corn so spectacular!! The butter helped the corn become so flavorful and moist it was amaaaazing! I could seriously eat this corn as a main dish. Give me three of these ears of corn & I would be one happy woman!
- 8 cobs of corn
- 1 stick butter, melted
- 2 Tbs. fresh parsley, chopped fine
- Dash of cayenne pepper
- 1/4 tsp. paprika
- 1 clove garlic (or 1/2 t. garlic powder)
- 1 tsp. salt
- 3/4 tsp. sugar
- 1/2 tsp. black pepper
- 2 Tbs. grated parmesan cheese
- Shuck the corn husks so they are pulled down to the bottom of the corn and remove as much of the corn 'hair' off of the cob. Turn your grill on to medium high heat. Once the grill is heated, place the cobs of corn on the grill in a row, letting the corn husks stick out of the grill (careful not to get too much of the husks over the flame because they will catch on fire). For the herbed butter, melt the butter in a bowl and add the remaining ingredients to the butter and mix. With a pastry brush, brush the parmesan butter over the ears of corn. Once the corn is a light golden brown color, flip the corn over to the other side and brush with butter again. When the corn is cooked on both sides, remove from the grill, place on a plate and brush with more butter before serving.