Nothing screams “summer” quite like a sweet, juicy ear of Ohio sweet corn. While sweet corn is pretty much as good as it gets with a quick brush of regular old butter and shake of salt and pepper, I decided to jazz these ears up by serving them grilled with some cilantro-garlic compound butter. These ears of corn were some of the best I’ve had – I was worried with all the rain we’ve had they would be a bit lackluster, but they were as sweet as could be, highlighted by the lemon, cilantro, and garlic in the butter. The grill imparts an extra layer of caramelized sweetness to the corn, making these truly drool-worthy.
Grilled Corn on the Cob with Cilantro-Garlic Compound Butter
4 ears of corn
1 stick butter, set out at room temperature
3-4 large cloves garlic
1/4 cup cilantro
1 lemon, peeled
Kosher salt and freshly cracked black pepper
Preheat grill to high.
Place garlic, cilantro, and lemon peel in a food processor. Pulse 10-15 times until very finely chopped. Add butter and pulse another 10-15 times until well combined and butter is smooth.
Take 2-3 tbs of the compound butter and melt in a small saucepan or the microwave. Set aside.
Take the remaining butter and place on a piece of parchment or wax paper. Roll up into a tube and twist ends. Place in the freezer.
Soak the ears of corn in cold water for at least thirty minutes.
Carefully peel back the husks of the corn, trying not to remove them from the base of the corn. Remove the silk.
Brush the surface of the kernels with the melted compound butter from above. Season with kosher salt and freshly cracked black pepper.
Carefully pull the husks of the corn back into their original position. Twist the excess at the ends and tie shut with a piece of spare husk or kitchen twine.
Using a pair of tongs, place the corn directly on the grill. Grill 10-15 minutes per side until kernels are beginning to turn brown and kernels are warmed and cooked through.
Peel back husks and serve with chilled cilantro-garlic compound butter.