Grilled Corn on the Cob

Recipe by Julie Bs Hive
READY IN: 30mins




  • Pull back the husks and remove the silk. Pull the husks back into place. Soak in a large bowl of water for at least 2 hours. Remove and drain on paper towels.
  • Preheat the grill.
  • MAKE Creole Essence:
  • 2 1/2 tablespoons paprika
  • 2 tablespoons salt
  • 2 tablespoons garlic powder
  • 1 tablespoon black pepper
  • 1 tablespoon onion powder
  • 1 tablespoon cayenne pepper
  • 1 tablespoon dried leaf oregano.
  • 1 tablespoon dried thyme
  • In a small bowl, mix the butter, 1 tsp of the Essence, salt, and pepper until smooth. Pull the husks down and spread 1 tablespoon of the mixture evenly over each ear of corn. Pull the husks back into place, tying the ends if necessary to keep in place.
  • Place on the grill and cook until the kernels are tender, about 20 minutes, turning occasionally.
  • Remove from the grill and carefully peel back the husks. Place on a platter and squeeze lime juice over each cob. Sprinkle with the cilantro and serve immediately.
  • Combine all essence ingredients and store airtight.
  • Yield: about 2/3 cup.