We LOVE corn on the cob. When we are grilling it is super easy to throw a few ears of corn on for a side dish. This time we decided to do something a little different. We have seen on cooking shows different flavored butters you can put on the corn before grilling. We found a recipe for Crazy Cajun Butter Grilled Corn on the Cob and decided to give it a try. All the ingredients were familiar to us and already in our pantry. That is always a major factor for choosing a recipe!
The first step is to soften the butter. Just take 2/3 cup out of the refrigerator and bring it to room temperature. It will take a little time so think about it mid afternoon if you are having this for dinner. The butter is so much easier to handle this way and is the key for Little Chefs to be successful with this recipe. Next, add in all the remaining ingredients. You can use a hand mixer to blend it, or a bowl and spoon works too if your butter is soft.
Next, take each ear of corn and peel down the corn husks but keep them intact. Remove the silk. This part is always hard for Little Chefs. That pesky silk wants to stick to itself and to you. It seems to be all over the place when we are done and not one ear is fully silk free! Rinsing the corn does help with the last few strands of silk the Little Chefs have missed. Pat dry the corn. Spread some butter all over the corn. Pull the husks back up.
At this point you can, as the recipe suggests, tie the top with kitchen string. We put a piece of foil on the top to keep it closed because it was easier for the Little Chefs. Now you can place the entire corn, husk on, onto the grill. We decided to try an experiment and completely cover one ear in foil to see which would cook better.
After grilling and then tasting we decided the corn cooked in the foil cooked better. I was afraid the flavors would be too strong for the Little Chefs, but surprisingly it had a very mild taste even though we did put a lot of butter on each ear. They all loved the corn as I anticipated but again, the flavors were hardly noticeable.
Crazy Cajun Butter Grilled Corn on the Cob
Better Homes and Gardens New Grilling Book
2/3 cup softened butter
1 teaspoon garlic salt
1/4 teaspoon black pepper
1/4 teaspoon cayenne pepper
1/8 teaspoon ground ginger
1/8 teaspoon ground cinnamon
1/8 teaspoon ground cloves
1. In a small mixing bowl combine all the ingredients. Beat with an electric mixer on low speed until combined.
2. Carefully peel back corn husks but do not remove. Remove and discard the silk. Gently rinse the corn. Pat dry. Spread about 1 Tablespoon flavored butter over each ear of corn. Carefully fold husks back around ears. Tie husk tops with 100-percent-cotton kitchen string to secure.
3. For a charcoal grill, grill corn on the rack of a covered grill directly over medium coals for 25 to 30 minutes or until kernels are tender, turning and rearranging ears using long-handle tongs 3 times. (For a gas grill,k preheat grill. Reduce heat to medium. Place corn on grill rack over heat. Cover; grill as above.)
4. To serve, remove string from corn. Peel back husks. If desired, serve with additional flavored butter. Store any remaining flavored butters in tightly covered containers in refrigerator for up to 3 days.
Note: If husks have been removed from corn, wrap each ear in a piece of heavy aluminum foil.