Buttery Grilled Corn Off the Cob
A quick and easy recipe for buttery grilled corn off the cob, perfect for summer meals.
Equipment
- 1 grill preheated to medium-high heat
- 1 basting brush
- 1 sharp knife
Ingredients
Main Ingredients
- 4 ears of corn husked
- 3 tbsp unsalted butter melted
- Salt and pepper to taste
Optional Add-ons
- 1 tsp paprika
- 1/4 cup chopped fresh cilantro
- 1/4 cup grated Parmesan cheese
Instructions
Preparation
- Husk the corn and remove all silk. Rinse the ears under cold water and pat dry with a towel.
Grilling the Corn
- Set your grill to medium-high heat. Allow it to preheat for about 10 minutes.
- Brush each ear of corn with melted butter and season with salt and pepper. Ensure the corn is well-coated.
- Place the corn directly on the grill. Turn every few minutes to ensure even grilling. Grill for 10-12 minutes until lightly charred.
Finishing Touches
- Remove the corn from the grill and let cool slightly. Using a sharp knife, cut the kernels off the cob.
- Toss the kernels with any additional butter, herbs, or cheese if desired. Adjust seasoning to taste.
Serving and Storage
- Serve the grilled corn off the cob warm as a side dish or incorporate it into salads and other recipes.
- Store any leftover corn in an airtight container in the refrigerator for up to 3 days. Reheat gently before serving.
Notes
Pro Tips: Choose fresh corn with bright green husks. Ingredient Substitutions: Use olive oil instead of butter for a lighter version. How to Serve: Pair with grilled meats or add to salads. Storage & Freshness: Best eaten fresh, but can be stored for 3 days. Make-Ahead Tips: Prepare and grill the corn ahead, then cut off the cob just before serving.