Epicurean Summer Grilled Corn Recipes

If you want to wow your cook out guests, then dress up your grilled corn with these incredible summer flavors. First, get yourself a disposable aluminum pan that will hold 6 to 12 corn on the cobs.

Next, whip the flavored butter of your choice. Just combine all the ingredients in a small bowl:

BASIL AND LEMON BUTTER

Mix 6 tablespoons of softened unsalted butter, 2 tablespoons minced basil, 1 tablespoon minced fresh parsley, 1 teaspoon finely grated lemon zest, 1/2 teaspoon salt & 1/4 teaspoon pepper

HONEY BUTTER

 Mix 6 tablespoons of softened unsalted butter, 2 tablespoons honey, 1/4 teaspoon salt, 1/4 teaspoon red pepper flakes

LATIN SPICED BUTTER

Mix 6 tablespoons of softened unsalted butter, 2 tablespoons minced fresh cilantro, 1 tablespoon minced fresh parsley, 1 teaspoon minced canned chipotle chile in adobo sauce, 1/2 teaspoon finely grated orange zest, 1/2 teaspoon salt

NEW ORLEANS STYLE BUTTER

Mix 6 tablespoons of softened unsalted butter, 1 garlic clove minced, 1 tablespoon Worcestershire sauce,
1 teaspoon tomato paste, 1/2 teaspoon fresh rosemary, 1/2 teaspoon minced fresh thyme, 1/2 teaspoon cayenne pepper



Next, remove the corn husks from your corn. Then brush them generously with plain old vegetable
oil. This will keep them from drying out.  Then place them on a hot grill , turning occasionally until they are lightly  charred on all sides.( about 5 to 9 minutes )

Place your favorite butter mix into the disposable aluminum pan. Then place your corn cobs in the pan
and cover with aluminum foil. Place the pan on the grill and shake frequently until you hear the butter
sizzle. Then serve corn, spooning butter in pan over individual ears.