-
Title
Zesty Corn-on-the-Cob
-
Prep Time
20 to 30 minutes
-
Servings
6
-
Partner
-
Rating
-
Categories
corn, featured, grill, herbs, Kids' Favorite Recipes, vegetable side
Neighbors always wanted to know how Grandma made her hot and spicy corn.
Ingredients
6 ears fresh corn-on-the-cob
4 tablespoons butter, melted
1 tablespoon chopped fresh parsley or 1 teaspoon dried parsley
2 teaspoons horseradish
1/4 teaspoon paprika
1/4 teaspoon black pepper
1/8 teaspoon salt
Directions
-
Pull outer husks from top to base of each corn ear; leave husks attached to ear. Strip away silk. Trim any blemishes from corn. Place corn in large bowl. Cover corn with cold water; soak 20 to 30 minutes.
-
Preheat a charcoal grill for direct cooking. Place the grill rack about 5 inches above the coals.
-
Remove corn from water; pat kernels dry with paper towels. Combine butter, chopped parsley, horseradish, paprika, pepper and salt in small bowl. Brush about half of butter mixture evenly over corn kernels.
-
Bring husks back up over each ear of corn; secure at top with wet string.
-
Place corn ears on grill rack. Grill, covered, over medium-hot coals until corn is hot and tender, turning often, 15 to 20 minutes.
-
Transfer corn to serving plate. Remove half of husks on each ear of corn to expose kernels; brush corn kernels with remaining butter mixture.
Grandma's secret for perfectly grilled corn-on-the-cob was to grill it in the husk. First she would remove the silk from each husk. To avoid burning the corn, she presoaked the ears in cold water. Grilling gives the corn a smoky, woodsy flavor, and the husks help to keep it sweet tasting.
You might also like
Featured Promotion
Comments
+ Add a CommentGrilling Corn on the Cob | Grandma's Kitchen
July 29, 2010 at 7:25 pm[...] You are in luck, because I have just the recipe you are looking for grilling corn on the cob – Zesty Corn on the Cob. Note that if you’d like a somewhat tamer version, you can omit the horseradish for simple [...]