When H and I lived in New Orleans, I came across a recipe for grilled corn with herb butter. Growing up, I ate a lot of corn, but most of it was boiled in pot. Grilled corn is a whole other world. It is smokey and sweet all at the same time. Douse it with butter, and it is ready to be devoured.
Of course, we have found to works best to prep the corn a little before throwing the ears on the grill. We remove some of the outer husk and remove the inner silk.
It is important to remember that the husks will burn. It is ok, but if you are nervous about it, keep a spray bottle of water near the grill. A couple sprays of water should get rid of any flames. I know some people wrap their corn in foil, but you might as well stick the corn in water and let it boil. It just isn’t the same. A caramelized bit of corn is heavenly and just does not compare to anything else.
Once the corn is bright yellow, remove it from the grill and pull away all the husks and discard. A little butter are you are ready to eat. Of course, in JC’s case, he happily ate the corn without butter even insisting on more. It was a perfect accompaniment to our lamb burgers.
Adapted from Martha Stewart’s Everyday Food July/August 2003 Serves 8
5 points with butter; 1 point without butter
8 ears corn
1/2 cup melted unsalted butter
1/2 teaspoon salt
1. Heat grill. Remove outer layers of husks from 8 ears corn. Carefully peel back husks and remove silk. Grill corn, turning often, until kernels burst easily when pressed, 15 to 20 minutes (husks will be quite charred).
2. Melt butter and stir in salt.
3. Peel back husks from corn, brush with salted butter, and serve.
Note: Martha adds pepper or a mix of paprika and cayenne to her butter, but I love just plain butter and a little salt. You could also add fresh herbs or garlic, or really anything you can think of to the butter. Have fun!