Barbecued Corn-on-the-Cob
The perfect accompaniment to any outdoor meal is this barbecued corn-on-the-cob recipe.
There are different ways to barbecue corn: in the husk, protected by foil, or without the husk. My preferred method involves pre-boiling the ears of corn before they hit the hot grill. This speeds up the time they spend on the barbecue and delivers nice, tender corn every time.
Though local farm fresh corn is not available here until later in the summer, the imported variety is typically on grocery shelves early in the grilling season. To get the freshest corn possible, pick ears with a tight green husk still on. I tend to avoid the pre-husked packaged variety, but in a pinch it will work fine.
This recipe also includes instructions on how to make my honey herbed butter. A must-have accompaniment to any grilled vegetable dish.
Ingredients
(Makes 8 servings)
8 ears fresh corn-on-the-cob, husk and silk removed
2 teaspoons salt
2 large limes, quartered
Honey Herbed Butter:
1 cup plant-based butter, salted and softened
2 tablespoons honey (or vegan honee)
1 tablespoon dried cilantro
2 cloves garlic, finely minced
1 teaspoon red chili flakes
Directions
In a food processor, add the ingredients for the honey herbed butter. Blend until smooth and well incorporated. Store in an airtight container in the refrigerator for at least 6 hours prior to use (better overnight).
In a large pot filled 2/3-full of water, add the salt and bring to a boil over medium-high heat. Once the water is boiling and the salt is dissolved, add the corn. Boil for 10 minutes. Drain and place on a platter. Add skewers if using.
Rub each ear of corn with a piece of the quartered lime (do not discard limes) before placing it on the grill. Cook, turning often, until the corn is tender and has some caramelization all the way around. As the corn comes off the grill, squeeze the juice from a lime quarter overtop.
Serve with a small pat of honey herbed butter and chopped fresh cilantro (optional).
Nutritional Information Per Serving:
total calories = 129 | total fat = 3.59g | saturated fat = 1.01g | cholesterol = 0mg | sodium = 48.25mg | net carbohydrates = 19.69g | dietary fibre = 1.18g | sugars = 8.37g | protein = 2.14g
