It is officially fall, but I’m not over summer yet! Gardens are producing the last of their summer’s bounty. Mid-October will bring our first freeze in southern Illinois, so there are still a few weeks left. This week I will be bringing you recipes to enjoy the last days of summer produce and use up what’s left in your gardens before fall takes over. This grilled corn with garlic chive butter is to die for!
Grilling is a summer tradition. However, I could grill all year long. It’s a great way to get outside and soak up fresh air, and fresh food of course. Grilling corn is very simple. When you soak the corn in the husk, it absorbs water, which will steam the kernels when it cooks. Excess pieces of husk will catch fire on the grill so, it helps to clip off those pieces before grilling (see photos below). If you buy your corn from the grocery store, it likely will already be clipped. Grill the ears about 30 minutes over medium heat, or until they are dark brown and the husks are almost burnt.
Corn on the cob is delicious all by its self. However, I wouldn’t be a true food blogger and recipe developer if I didn’t mess with something that is already good. Adding something extra to the butter is a fun way to make simple-corn fancy. For this grilled corn with garlic chive butter recipe, chives and garlic make the corn sing! My chives came fresh out of the garden, and paired perfectly with garlic in this butter.
After you smear your cob with delicious herb-filled butter, I recommend adding a dash of salt to the cob. I served this dish along with fried trout and french bread. What will you serve it with? Let us know in the comments, and thanks for stopping by Alison’s Allspice!
- 6 ears corn, in the husk
- Water, for soaking
- Grill, for grilling
- Salt, for serving
- 2-3 TBS butter, softened
- 6 - 6 inch long chives, sliced (about 2 TBS)
- 2 garlic cloves, minced
- Cover corn on the cob, in the husks, with water and soak for at least 30 minutes.
- Preheat grill to medium heat.
- Trim off excess and dangling pieces of husk so they don't catch fire on the grill.
- Grill corn for approximately 30 minutes, or until husks are dark brown and almost burnt, turning the ears every 5-7 minutes.
- Meanwhile, combine chives, garlic and butter in a bowl. Mash with a fork to combine.
- Remove corn from the grill and pull off husks and silks, ripping them off the cob (Caution! Corn will be hot!).
- Serve with garlic chive butter and salt.
