Grilled Corn on the Cob with Rosemary Butter
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Summer corn. Oh how I love summer corn. There is nothing like corn so sweet and fresh, you almost don't even need to cook it!
To me, corn on the cob, especially grilled corn on the cob, just says summer…eating outside, catching fireflies, staying up late. Ah…summer!
Now I know many of you are thinking, CORN? but it is all GMO! And, well you are basically right. Almost all corn products in processed food, sadly, is from GMO corn which is genetically engineered to be herbicide resistant (Roundup Ready) and to produce its own insecticide (Bt Toxin). And up until 2012, that was it. The fresh corn on the cob was from non-GMO corn.
Unfortunately, that changed in 2012 when a GMO strain of sweet corn was introduced to the market. Now much (40%) of the sweet corn used for frozen, canned and fresh corn is also GMO. You can avoid GMO sweet corn by purchasing organic corn if you can find it.
I get my corn from a local farmer and, while it isn't organic, I have been told it is not GMO. One of the good things about non-GMO non-organic corn is it is one of the ‘cleanest' vegetables, according to the Dirty Dozen, Clean Fifteen list. What this means is that is has the least amount of pesticide residue which is one of the benefits of eating organic.
Anyhoo, moving away from the GMO/Organic issue, let's talk deliciously grilled sweet corn! This is my favorite recipe for corn on the cob and I really never do anything different! (I know I need to branch out a bit but if it ain't broke why fix it?)
I take my corn and shuck it, removing as much of the stringy stuff as possible. Then I simply put it on foil add a hefty pat of butter, a couple sprigs of rosemary and some good sea salt. We wrap it all up and put it on a medium-high grill for 15 minutes or so.
That is it! We unwrap the corn when it is time to eat and the aromatic scent of rosemary perfumes the kitchen (I think rosemary is one of my favorite herbal smells!). We add more butter and salt and go to town on our delicious corn on the cob.
Grilled Summer Sweet Corn with Rosemary Butter
Ingredients
- Ears of corn
- Sprigs of rosemary about 2 per ear
- Sea salt
- Butter
- Foil
Instructions
- Shuck corn and place on a piece of foil
- Add sprigs of rosemary, a pat of butter and some sea salt
- Wrap in foil and grill (med-high) for 15 minutes
- Turn the corn every few minutes on the grill
- Remove from grill and keep in foil until ready to serve
- Top with more butter and salt!
Spicy Roasted Corn on the Cob from Delicious Obsessions
BBQ Corn on the Cob from the Skinny Pear
Corn on the Cob Salad with Lemon-Ginger Dressing from Good Girl Gone Green
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Love grilled sweet corn. Although rather than spending a ton of time shucking corn, I find it much easier and tastier to grill it right in the husk. I usually soak the corn (in their husks) in water for a minimum of 20 minutes before throwing on the grill. And then when done, I cut off the wide and of the corn and the husk and strings practically fall right off. It takes way less time to do it this way than all that time shucking beforehand. The only downside is you don’t get to grill it with the rosemary and butter, but I bet if you melted butter on the stove (or a pan on the grill) with sprigs of rosemary and sea salt while the corn is grilling, you could then pour the butter on top when it’s all done and get the same results. And it’s always fun to experiment with other flavors as well, such as paprika, garlic, parmesan, etc. Yummy!
Great idea! I like it this way too! But I always forget to soak the corn! Ha! Yes, you can just make herbed butter of some sort. And, I agree, it would be really fun to try other flavors!