Grilled Corn on the Cob

Serves: 10

I really liked the cilantro on this buttery grilled corn.

Dovetailing tip: Grill 5 extra ears of corn. When cool, store them in the fridge to make the Corn Salad for Meal 3. The recipe is located in the Hickory Salt Crusted Filet & Fire-grilled Corn Salad.

Yield: 10 to 12 servings
Prep Time:
Cook Time:
Total Time:


nonstick nonflammable cooking spray
1 cup butter
1/4 cup minced fresh cilantro
1 teaspoon salt
1/2 teaspoon ground black pepper
8 ears corn, shucked and cut in half


Spray a grill rack with nonstick nonflammable cooking spray. Preheat the grill to medium-high heat, 350 to 400 degrees F.

Beat the butter, cilantro, salt and pepper in a small bowl with a fork until smooth. Spread about 1 tablespoon of the butter mixture over each half ear of corn. Wrap the corn in heavy-duty aluminum foil. Grill, turning frequently, until the corn is tender, 18 to 20 minutes. Serve immediately.


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