Grill more than just meat at your next barbecue! Corn on the cob grilled in the husk comes out perfectly moist, then gets smothered in flavorful cilantro-lime butter!
Summer is in full swing, which means barbecue season! Welcome to the #SundaySupper Summer BBQ Party!
I live in an apartment, so unfortunately, I don’t have an outdoor grill. What I do have is a cast iron grill pan, which can be used on gas ranges, electric ranges, or in an oven.
We go to my parents’ at least once a month, where my dad almost always grills. Rain or shine, hot or cold, my dad will grill. Burgers, hot dogs, chicken, steak — it all goes on the grill.
This was the first time I’ve ever had grilled vegetables. When I saw the theme for this week’s Sunday Supper, I knew I wanted to do something different, so I started researching grilled sides, until I happened upon grilled corn on the cob. What a perfect way to cook up some local New Jersey corn!
Some grill their corn in the husk, some husk the corn before grilling. Husking it first will give you those charred grilled marks. But grilling corn in the husk essentially steams the corn, ensuring delicious, juicy kernels.
This is also the first time I’ve ever had corn with anything other than some salted butter. Let me tell you, lime is a brilliant complement to the corn. I’m a convert. I will always give my corn a quick squeeze of lime juice before eating.
Oh, and in case you’re curious — that burger in the first photo is Confections of a Foodie Bride’s Texican burgers. So delicious!
- 1 oz stick salted butter, very soft but not melted, 4
- 2 tbsp minced cilantro
- Zest of one small lime
- Juice of half a lime
- 8 ears of corn on the cob, unhusked
- In a small bowl, mash together the butter, cilantro, lime zest and lime juice. Scrape onto a piece of parchment paper and roll tightly into a log. Twist ends to seal closed, and refrigerate until butter is firm. Can be done up to a day ahead of time.
- Peel away the first layer of the husk, and trim any silk that's sticking out of the top.
- Prepare grill for direct, medium heat (or preheat oven to 425 degrees). Place the corn directly on the grill grates (or in a grill pan). About every five minutes, give the corn a quarter-turn, to ensure even cooking on all sides. Continue turning and cooking for 15 to 20 minutes.
- Holding the corn with a towel or oven mitt, peel back the husk and discard the cornsilk. Serve each cob with a pat of the cilantro-lime butter.
Inspired by Fine Cooking
Don’t forget to check out the other recipes at the #SundaySupper Summer BBQ Party!
- Best Wines For A Summer BBQ Party from ENOFYLZ Wine Blog
- Grilled Peach and Cinnamon Whiskey Sour from Peaceful Cooking
- How To Make Fresh Squeezed Lemonade from Life Tastes Good
- Pineapple Margaritas from The Messy Baker
- Stone Fruit Sangria from Because I Like Chocolate
- Strawberry Lemonade from Basic N Delicious
- BBQ Stuffed Calimari from Jane’s Adventure in Dinner
Sides and Accompaniments
- Cucumber Salad with Blackberry Browned Butter Vinaigrette from Nik Snacks
- Easy Fruity Salad from Hot Momma’s Kitchen Chaos
- Grilled Corn on the Cob with Lime Butter from The Redhead Baker
- Jacques’ Cucumber Salad with Onions from Food Lust People Love
- Mango Peanut Slaw from The Texan New Yorker
- Mom’s Classic Macaroni Salad from Webicurean
- Roasted Strawberry BBQ Sauce from Bobby’s Kozy Kitchen
- Two Tomato Chutney from What Smells So Good?
- Asian-Style Pasta with Gochujang Peanut Sauce from Wallflour Girl
- Barbecue Ribs from girlichef
- BBQ Stuffed Peppers from Small Wallet, Big Appetite
- Bistecca from Confessions of a Culinary Diva
- Competition Baby Back Ribs with Apple-Bourbon Barbecue Sauce from Crazy Foodie Stunts
- Grilled Cedar Plank Salmon from That Skinny Chick Can Bake
- Grilled Clams with Chorizo from Noshing With The Nolands
- Grilled Sanma from A Mama, Baby & Shar-pei in the Kitchen
- Grilled Shrimp with Lemon Basil from Nosh My Way
- Grilled Swordfish and Eggplant with Fusilli and Tomatoes from Cooking Chat
- Grilled Wings from Hezzi-D’s Books and Cooks
- Lemon Oregano Spatchcock Chicken from Kudos Kitchen by Renee
- Mango Beef Kebabs from Curious Cuisiniere
- Steak Skewers with Chimichurri from Jelly Toast
- Sweet and Tangy Blueberry BBQ Chicken Pizza from Simply Gourmet
- Amazing S’mores 7-Layer Bars from Flavor Mosaic
- Banana Pudding Pie from A Kitchen Hoor’s Adventures
- Blackberry Cake from Peanut Butter and Peppers
- Blueberry and Raspberry Galette from Rhubarb and Honey
- Farm Stand Blackberry Buckle from The Wimpy Vegetarian
- Grilled Peach Crumble from Try Anything Once Culinary
- Grilled Peaches with Mascarpone Cream and Sweet Balsamic Syrup from La Bella Vita Cucina
- Hot Fudge Ice Cream Pie from Melanie Makes
- Lemon Ricotta Bars from The Foodie Army Wife
- Old Fashioned Sour Cherry Pie from Pies and Plots
- Pineapple Upside Down Cake from Take A Bite Out of Boca
- S’mores Chocolate Cookie Cups from Cupcakes & Kale Chips
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