I so enjoy this time of year with all of its fresh fruits and vegetables!
While we don’t eat a lot of corn in our house (my son was allergic for so many years that we mostly grew out of the habit), we never ever EVER turn down free food – especially when the grandparents come bearing armfuls of freshly picked, organic goodies such as this beautiful sweet corn they grew!
Straight from the garden to the grill, this is our favorite way to prepare it:
Grilled Sweet Corn with Fresh Herbs
- fresh corn, (with husks)
- salted butter (softened)
- sprigs or leaves of herbs (a few suggestions: rosemary, basil, cilantro, thyme, chives, sage, parsley…)
Carefully peel the husks back from each ear of corn, but don’t remove completely.
Pull off the silk, but don’t discard it! Corn silk can be useful for treating bedwetting, gout & hyperglycemia along with urinary tract & prostate conditions. Check out this post, for more information on how to store and use it.
Once the silk has been removed, spread about a tablespoon of softened butter over each ear.
Tuck a few sprigs or leaves of herbs evenly around the cob, pressing them into the butter to help them stay in place.
Pull the husks back up around the cob and tie together at the top with kitchen string. (I usually improvise and use unflavored dental floss, since I have a large stock of it.) Trim the ends evenly, so that no long piece of husk could get caught in the flame and catch your corn on fire.
Place on a grill rack over medium heat, turning and checking often, for about 25 minutes or until the kernels are tender.
Remove from heat, snip the tied top off of each ear and peel back the husks. Snap the ear out of the husks, add extra butter, salt & pepper if desired and then enjoy right away!
If you enjoyed reading about making grilled sweet corn with fresh herbs, let’s keep in touch!
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