BBQ Sweetcorn is a favorite summer vegetable to serve with freshly made burgers. Our Compound Butter Recipes kick this side up a notch without any fuss!
As many of you know, we live on Long Island in New York. This means we spend a lot of time heading “Out East” to visit all of the delicious farms and stands that line the North Fork. We’ve been doing this for as long as I can remember and it never gets old. Whether we’re strawberry picking or pumpkin picking, it doesn’t really matter. We just love getting our fill of fresh fruits and vegetables.
So when summer comes, we cannot get enough of one of America’s favorite vegetables: sweet corn. We pick up ears of it whenever we take a ride out there and can’t wait to sink our teeth into it. After years of boiling it in water with a splash of milk like my Mom used to do, I finally decided to take it outdoors and barbecue it.
I love the simplicity of just tossing it on the grill, husk and all. Barbecue corn needs very little prep and with just a few seasonings, it becomes a delicious side that everyone loves. To jazz things up a bit, I also make compound butter to dress my corn with – there’s no real science behind it. You just mash softened butter together with your favorite spices and you’re done!
BBQ SWEETCORN WITH COMPOUND BUTTER RECIPES
Parmesan Herb Butter Ingredients:
- 4 ears of corn
- 6 tablespoons of salted butter, softened
- 1/2 teaspoon black pepper
- 3 tablespoons well grated parmesan cheese
- 1 1/2 tablespoons of fresh tarragon leaves
- 1 1/2 tablespoons of fresh flat leaf parsley leaves
- 1 1/2 tablespoons of fresh chives
Smoky Paprika Butter Ingredients:
- 4 ears of corn
- 6 tablespoons of salted butter, softened
- 1/2 teaspoon black pepper
- 2 teaspoons smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
Directions:
Step 1: Prepare the grill for direct cooking over medium heat (approximately 350° to 450°F).
Step 2: Carefully peel back the corn husks. Do NOT pull them all the way off. You just want them loosened up enough so that you can get to the corn. Set corn aside.
Step 3: In a small bowl, mash the butter together with your desired seasonings.
Step 4: Spread about 1-2 teaspoons of the butter-spice mixture on each ear of corn.
Step 5: Grill the corn over direct medium heat and try to keep the lid closed as much as possible until the husks become browned in spots and softened. This usually takes about 10-15 minutes, but remember to turn the husks every few minutes or they will burn. Transfer the corn to plates and serve warm with lime wedges, spreading the remaining butter on top.
Step 6: Remove the corn from the grill and serve with the remaining butter.
How do you like to eat your sweet corn? I’ve also been known to eat it right off the cob raw – if it’s soft enough, you don’t even need to cook it! 😉
Happy Eating,
Denine
Want more veggie dishes? Check out some of these great recipes:
- Easy Baked Zucchini Parmesan
- Crispy Roasted Edamame
- Oven Roasted Brussels Sprouts with Bacon
- Easy Baked Acorn Squash
