CORN ON THE COB 4 WAYS

SERVINGS

6

PREP TIME

15 minutes

COOK TIME

20 minutes

By: Pierre-Luc Darveau 

 

Skip the pot of boiling water for your corn on the cob. Boiled corn is sad and flavorless! Light your burners or your charcoal BBQ and cook your corn directly on the grill.

Now here’s where the magic happens, we have 4 recipe ideas to elevate your corn!

Believe me, you’ll quickly forget about your butter and salt routine. 

Simple ingredients, like lemon zest, make a world of difference!

INGREDIENTS

3 ears of corn still in husks

Kansas butter:

• ½ pound butter
• 3 tbsp (45 ml) of House of BBQ Experts Kansas Spice Mix and Rub
• Cilantro, to taste
• Lemon zest, to taste

Colonel Mustard sauce:

• 1 cup (250 ml) sour cream
• 2 tbsp (30 ml) of House of BBQ Experts Colonel Mustard Sauce
• Green onions, to taste

Funky Chili mayonnaise and feta cheese.

• 1 cup (250 ml) mayonnaise
• 2 tbsp (30 ml) House of BBQ Experts Funky Chili Sauce
• 100g feta cheese, crumbled
• Cilantro, to taste

Maple Bourbon, Tostitos and chives.

• House of BBQ Experts Maple Bourbon sauce
• 1 cup (250 ml) Tostitos chips, crumbled
• Chopped chives, to taste

 

DIRECTIONS

1. Once the BBQ is hot, place your ears of corn over direct heat on the grill and close the lid. Grill the ears of corn with their husks on for about 15 to 20 minutes, rotating them a few times or until they’re nicely grilled. Ideally, keep the BBQ between 350 F and 400 F.
2. Once the ears are ready, use heat-resistant gloves to entirely remove the husks.

Kansas butter, lemon zest and coriander.

1. In a bowl, combine the softened butter and Kansas spice mix.
2. Once you have a smooth mixture, transfer the flavored butter onto a large piece of clear plastic wrap (Saran Wrap). Add your filling to the center and roll it into a log. Tighten the ends until it forms a tight, compact cylinder. Refrigerate until you’re ready to serve.
3. Place the corn on a serving dish.
4. Just before serving, sprinkle the still-warm corn with lemon zest and cilantro.
5. Take the butter out of the fridge. Cut a few slices and lay them on the corn.
6. Enjoy!

Tip

1. Leave the butter on the counter 24 hours before using it

You want to make the flavored butter ahead of time

1. Mix 1 pound of softened butter, the zest of 2 lemons and the coriander.
2. Once you have a smooth mixture, transfer the mixture to a container. Refrigerate until you’re ready to serve.

Colonel Mustard, sour cream and green onions.

1. In a bowl, mix the sour cream and Colonel Mustard sauce.

2. Just before serving, brush the corn with the sour cream and Colonel Mustard sauce mixture.

3. Sprinkle the green onions onto the corn.

4. Enjoy!

 

Funky Chili, mayonnaise, cilantro and feta cheese.

1. In a bowl, mix the mayonnaise and Funky Chili sauce.
2. Just before serving, brush the corn with the mayonnaise and Funky Chili sauce mixture. Sprinkle crumbled feta cheese and cilantro to taste.
3. Enjoy!

Maple Bourbon, Tostitos and chives.

1. Shuck the corn without completely removing the husks. Fold the husks back toward the stalk to expose the corn. Remove all silk. Tie the husks with string.
2. Once the BBQ is hot, put your corn on the grill over indirect heat and close the lid. Grill the corn for about 12 minutes, rotating it a few times. Near the end of the cooking time, grill the ears of corn over direct heat until they’re tender and golden.
3. Just before serving, brush the corn with Maple Bourbon sauce and sprinkle on crumbled chips and chopped chives to taste.
4. Enjoy!