Grilled corn-on-the-cob is a great summer side dish that I love to prepare with burgers, grilled chicken or steak! I always get a little sad once corn and grilling season is over. Maybe this would work with frozen corn-on-the-cob on a grill pan or panini press. I see a winter corn experiment in my future!
Sometimes I have a really hard time thinking of a side dish to go with a meal. But when summertime comes around it gets a lot easier. Grilled veggies are so simple and delicious and just about anything can be thrown on the barbecue. Asparagus, potatoes, broccoli, zucchini and corn-on-the-cob are favorites in our house.
I think the grilling of the corn helps bring out the sweetness and the simple seasonings really helps bring out the flavor. There are tons of different ways you could spice up your corn. You could go with a Mexican flair by adding cilantro and a bit of lime juice or Italian with Parmesan cheese and fresh parsley or just as the recipe states for yummy results.
I love when some of the kernels get browned and caramelized so I only turn them a few times during the grilling process. This is just the perfect side to go with any fresh summer meal. I am definitely eating my fair share before summer runs out here in the north!
4 ears of fresh, sweet corn
1 Tbsp. butter, melted
1 tsp. olive oil
Salt and pepper to taste
Combine butter and oil. Shuck the corn and remove all the silk then brush with the butter mixture. Sprinkle with salt and pepper to your liking. Wrap each ear of corn individually in foil and place on a grill over medium heat. Cook for 20-30 minutes, turning frequently.