Grilled corn cobs on the grill is everything you need this summer!
Ahhhhh summer. How I love you. Have I mentioned that to you before??
I love summer and all of the grilling goodness that comes with it. But grilling isn’t just for meat, grilled corn is one of my favorite things to char up in the summer months! It is in season and here in Colorado, Olathe corn is a big deal. Olathe, CO is a super small town in Montrose County and prides itself on it’s delicate, delicious and super sweet corn!
Every year around this time (August 4th to be exact) this tiny town transforms into a full on festival full of live music, vendors and you guessed it….OODLES of sweet Olathe corn! Now, I have never been, but I buy tons of that corn every year during the summer season, which leads me to a corn overdose every year, but totally worth it.
Instructions for Grilled Corn
I love to grill up corn with the husks ON. I soak the corn and the husks in water for about 45 minutes before throwing it on the grill, this just helps prevent an UBER CHAR on the husks, although there still will be one, just not as bad. Then it is just about 25 minutes on the grill which can go on before your meat then cook together so they both come out at the same time!
Smokey Cilantro-Lime Butter
Now, Olathe corn doesn’t even require butter or anything on it, it is already so naturally sweet! However, I do like a little smokey, spice and salt with works really well with the sweet corn. That is why this butter concoction works so well. I use salted butter that is softened, chopped cilantro, smoked paprika, pepper, garlic powder and fresh lime juice. Mix is all together, it will have almost a burnt orange hue. It is so easy to put together and tastes amazing on corn! Remove the charred husks and goop the butter mixture on there! It melts beautifully into the kernal crevasses. Ok that sounded weird but it DOES!
This will be enough butter mixture for a family of 6 (it is one stick of salted butter). We had leftover butter so I simply wrapped it up tightly in parchment paper, labeled it (I learned to label EVERYTHING in my freezer because even when you think you will remember months down the road…you won’t) and it will keep in the fridge for months! Just bust it out whenever you want to grill up corn again, or it works well on a baguette. Maybe with a drizzle of honey? Ok….now I am hungry.
Check out the link below if you are interested in checking this adorable festival out!
- 6 Corn on the cobs, with husks
- baking dish with water to soak corn
- 1 stick softened salted butter
- 1/4 cup fresh cilantro, chopped
- 3/4 tablespoon smoked paprika
- 1 teaspoon chili powder
- 1/2 teaspoon garlic powder
- juice from 1 lime
- 1/4 teaspoon black pepper
- dash of cayenne
- Preheat the grill to medium-high heat
- peel back the husks on the corn, be careful not to break them off completely, as you are going to wrap the corn cob with the husks
- Remove the silk and discard
- place the husks back around the corn (like it looked before you peeled, it doesn't have to be perfect)
- Soak the corn and husks in water for about 40 minutes, flipping halfway so all the leaves get soaked
- Put corn on the grill and grill for 20-25 minutes, rotating halfway through cooking process
- In a separate small bowl, add softened butter, cilantro, smoked paprika, chili powder, garlic powder, lime, pepper and cayenne and mix well
- Leave at room temp until the corn is done
- When ready to serve, peel the husks back (you can leave on for looks, plus it makes a good handle to grab on to. Or you can completely discard husks)
- SMOTHER THAT BUTTER ALL OVER THE CORN! Enjoy!
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