Total Time: 20 minutes
Serves 4
- 4 shucked ears of corn
- 2 Tbsp unsalted butter
- 2 sliced scallions, optional
- ½ tsp salt
- ¼ tsp pepper
- Grill the shucked ears of corn over medium-high heat, turning occasionally, until tender and slightly charred, 8 to 10 minutes.
- Cut the kernels off the cobs into a large bowl. Toss with the butter, scallions, salt and pepper.
I’ve grilled corn before but the recipe I had called for soaking it for a half hour in water and then grilling it husks and all, and eating it straight from the cob. This method usually resulted in burnt fingers from wrestling the cooked husk off of a very hot ear of corn and a mess from said husk crumbling in pieces. Not to mention the less than graceful task of eating corn on the cob. Nevertheless, that prep method tastes really good. I thought it was ultimate recipe for corn. Not the case. Buttery Grilled Corn has, in fact, topped it.
I was skeptical of placing bare corn directly on the grill. And I will also admit I was a little intimidated with having to remove the kernels from the cob. I’d never done it before and wasn’t sure how to go about it. I figured there had to be a tool. Lucky me stumbled across such a tool while trying desperately to spend the remains of a year and half old Williams-Sonoma gift card. This little cutie is my new favorite kitchen gadget!
This itty bitty square inch of paper that came with it includes use and care instructions. Do not follow these instructions! At least not when stripping the corn for this recipe. They must be demonstrating on a raw ear of corn. Even if you can get a good grip on the very hot corn, it’s too flexible to strip this way. Trust me, I tried. Instead, lay the ears of corn on a working service and strip it that way – no sweat!
Buttery Grilled Corn, at the suggestion of Real Simple, accompanied my Brown Sugar-Glazed Pork. You may have noticed, from the main picture, I opted out of adding the scallions. I’m not a fan. And honestly, the recipe was superb without them. I might add them next time just to try it. But then again maybe not, for fear of ruining this deliciousness! I will be hard pressed to eat corn prepared any other way after having this recipe!