Total Time
20mins
Prep 15 mins
Cook 5 mins

This recipe is from "Miami Spice", a cookbook I received from love4culinary in a Zaar Cookbook Swap. The recipe calls for 8 ears of corn. Perfect to feed my family and have two to three ears leftover to make "Grilled Corn & Roasted Garlic Flan" (from the same book). I'll post the latter if it turns out. : )

Ingredients Nutrition

  • 8 ears fresh sweet corn
  • 14-12 cup melted unsalted butter or 14-12 cup olive oil
  • salt & freshly ground black pepper

Directions

  1. Preheat a barbeque grill to medium hot.
  2. While the grill is heating, shuck the corn.
  3. Generously brush each ear of corn with some of the butter and sprinkle with salt and pepper.
  4. Grill the corn, basting the corn with the butter to keep it moist and turning the corn to brown the kernels evenly until cooked (about 5 minutes).
  5. Serve with salt, pepper and the remaining butter on the side.
Most Helpful

5 5

Easy to prepare and the results are fantastic. I can't believe I didn't try grilling corn on the cob before and I can't imagine not grilling it from now on. Simple and very tasty. Thanks for posting Ginny.

5 5

Very very good. Great for a crowd. I put a clove of crushed garlic in the butter when I melted it, had to. Fabulous. The taste of toasted corn is just ot die for.