Corn is amazing, don't try to tell me anything else. Who doesn't like corn? I have had so many stages of corn preferences in my life. Does anyone else categorize their formative years by their corn preferences? Kidding. But I have gone through some stages.
Age: 5 - 9: Corn is so amazing. How awesome is it that we can chomp on this piece of food at the dinner table?
Age: 9 - 11: Corn tastes pretty amazing, but I'm trying not to floss. Cutting the corn off with a knife is way more exhilarating then skinning the cob with my teeth.
Age: 12 - 16: I have braces. Corn is a no go.
Age: 17 - 22: Eating cooked corn is for peasants. I prefer to eat corn raw off the cob. This was a real stage in my life. My mother told me that Katherine Hepburn also preferred my way of eating corn. So therefore, I was winning it in the artsy/trendy game.
Age: 21 - present: I'm hungry, how do I get food?
Summer to me means sitting barefoot on a deck, unwrapping the husk of an ear of corn. The smell has penetrated my brain. In winter, I enter a bit of a depression because of the lack of corn. I mean it really is an amazing starch. Unlike most vegetables that you can boil and roast, you can also grill it. There are numerous ways to grill it.
Foil packets are my go to 90% of the time. Wrapping the cob in foil, sticking some slices of butter with herbs is the best way to go. I witnessed my Aunt do this a couple of years ago and have copied her ever since. Before that, I never even really grilled corn at all. Throw that baby on the grill and you cannot go wrong. But lately, I have found myself deviating from my standard ways and grilling a clean piece of corn, right on the grill. No husks, no foil, just a little naked guy. Guess what? It works out great. Quick and easy, and you get those awesome charred marks right on the corn. I still wanted that whole buttery aspect for this recipe so I quickly made some herbed butter. A con to the this method is, you may not get the juiciness you often get when grilling in the husks or in foil. So a simple solution to that is...butter. (Simple solution to many of life's problems). Like the corn, this butter turned out much easier then expected. I can't wait to try out some new variations! Also, this recipe for herbed butter below is the exact same thing I use for garlic bread. So tasty!
- 8 ears corn shucked (don't worry about getting every single string, they will burn off)
- 3 tablespoons olive oil
- kosher salt
- 1 stick softened butter (give it a couple of seconds in the microwave if you're pulling straight from the fridge)
- 2 garlic cloves minced
- 1 tablespoon fresh oregano finely diced
- 2 tablespoons basil finely diced
- 1 1/2 teaspoons fresh parsley finely diced
Place corn into a shallow serving dish and coat with olive oil. Salt the corn evenly on all sides. Preheat grill to roughly 500 degrees F. Place corn directly on the grates and cover. Reduce heat to 450 degrees F. Cook for 10 - 15 minutes, making sure to check on the corn, and turn as needed every two minutes. Remove and serve with herbed butter.