3 Ways to Grill Corn on the Cob | Chef Shamy

Grilled Corn on the Cob

Everyone loves corn on the cob. We might all have memories of slathering butter and salt all over the corn, putting those little skewer things (that look like cobs) on the end so we don’t burn our fingers, and making a mess trying to eat it. Delicious! When I was growing up, we always had a garden during the summer. I guess my father, who had grown up on a farm, wanted us to learn the value of weeding and picking. We always grew a lot of corn, and late in the summer when it was really hot, we were having it almost nightly because we had so much. I loved it– but hated shucking it in case there were worms.

Grilled Corn, Three Different Butters

There are three different ways that you can grill corn. I’m not going to recommend a specific Chef Shamy butter with each way, because they all are delicious, and it’s a free country, so do whichever you want. But, we used the following butters: Chef Shamy Parmesan Basil Garlic Butter, Chef Shamy Southwestern Saute Butter, and Chef Shamy French Onion Butter.

Mix and match as you will.

Grilled Corn, Three Different Ways

1: Shuck the corn (get as much of the hair off as possible) and wrap it up in a piece of foil. Put a pat or two of Chef Shamy inside. Just make sure you flip it every couple of minutes. You can actually get some color on this one, even through the foil, and it tastes delicious.

2: Pull back the husk and paint some Chef Shamy butter on there. Try to coat as much of the corn as possible, but remember that the butter will melt and spread. This is a very tender and delicate way to grill corn, without much color.

3. Shuck it and throw it on the grill. Baste it with butter of your choice. Lots of scrumptious color and charred flavor!

Here’s a tip for easy shucking that will take your Grilled Corn to the next level!

Enjoy!