Corn on the Cob

Posted On April 5, 2019

When corn is in season, I am the first one at the store or the farmers market to bring em home. Growing up in the Midwest we ate a lot of corn. And I mean a lot. Instead of eating them with butter, salt and pepper, my husband and I decided some years back to try something different. So instead of making them the traditional way, I want to share a “sweeter” way preparing Corn on the Cob. 

Total cook time: 40 minutes; Serves 4

Ingredients:

• 4 ears of corn, fresh
• 3-4 tbsp. salted butter, room temperature
• 1 tbsp. brown sugar
• 1 tsp. smoked paprika
• 1/4 tsp. smoked Danish salt (use any salt you want)

Remove 3/4 of the husks on each cob. Make sure you have at least 8-10 husks left, then carefully peel them to the bottom. Using a corn or veggie brush rinse each cob under cold water, removing all the corn silk. Set aside and turn on the BBQ for the heat to reach 425°F.

In a small bowl, mix together the butter, brown sugar, smoked paprika and salt.

Pull down the remaining husks and schmear each cob with the butter mixture. Carefully cover the husks over the cobs and lay each on a piece of aluminium foil.

 

We use the aluminium foil so the corn does not burn on the BBQ. But this is optional, so feel free to place them directly on your grill. Cook the corn on the cob between 15-20 minutes, turning once. Remove the corn let cool for a few minutes and tear off remaining husks. Add this delish corn as a side dish to your summer BBQ and enjoy!