Grilled Corn Three Ways

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Prep Time: 20 minutes
Cook Time: 5 minutes
Servings: 4

What’s better than grilled corn on the cob? Grilled corn with a selection of three different savory toppings, of course. After cooking the ears, slather them with butter and choose your favorite seasonings: an Italian-inspired mixture of fresh herbs and Parmesan; smoky paprika; or a Mexican combo of cilantro, chili powder and cotija cheese. If you’re hosting a crowd, offer all three and let guests dress their corn as they please.

 

Ingredients:

  • 4 ears of corn


For the herb and Parmesan topping:

  • 4 Tbs. (1/2 stick) (2 oz./60 g) unsalted butter
  • Kosher salt and freshly ground pepper
  • 1 Tbs. chopped fresh flat-leaf parsley
  • 1 Tbs. chopped fresh oregano
  • 1/2 cup (2 oz./60 g) grated Parmesan cheese
  • Pinch of red pepper flakes


For the paprika butter:

  • 6 Tbs. (3 oz./90 g) unsalted butter
  • 2 tsp. smoked paprika
  • Flaky sea salt


For the cilantro and cotija cheese topping:

  • 4 Tbs. (1/2 stick) (2 oz./60 g) unsalted butter
  • Kosher salt and freshly ground pepper
  • Pinch of chili powder 
  • 1 Tbs. chopped fresh cilantro
  • 1 Tbs. chopped fresh flat-leaf parsley
  • 2 oz. (60 g) cotija cheese, crumbled

Directions:

Cut 4 pieces of butcher’s twine, each about 10 inches (25 cm) long, and place in a bowl of water.  

Remove the tough outer husks from the corn and discard. Carefully pull back the tender inner husks, leaving them attached, and gather them at the stem end. Remove the twine from the water, tie the husks tightly with the twine and cut off the excess. Remove and discard the silks. Place the corn in a large bowl of water and soak for 10 minutes. This will help prevent the husks from burning during grilling.

Preheat a hot fire in a grill. Brush and oil the grill grates. Remove the corn from the water and pat dry with paper towels. Place the corn on the grill and cook, turning the ears about every 1 minute, until the kernels turn a shade darker and are lightly charred and tender, about 5 minutes total. Transfer the corn to a serving platter.

For the herb and Parmesan topping, spread 1 Tbs. butter on each ear. Sprinkle with salt and pepper, then with the parsley, oregano and Parmesan. Finish with a pinch of red pepper flakes.

For the paprika butter, spread 1 1/2 Tbs. butter on each ear. Sprinkle with the smoked paprika and flaky sea salt.

For the cilantro and cotija cheese topping, spread 1 Tbs. butter on each ear. Sprinkle with salt and pepper and the chili powder, then with the cilantro, parsley and cotija. Serves 4.

Williams Sonoma Test Kitchen

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