Project Description

Once you’ve tried grilled corn-on-the-cob, there’s no going back to the boiled/steamed ones.  There’s a smoky sweetness to these grilled babies, while remaining juicy by grilling with the corn husks attached.   Pair with Pepper-Lime Butter and sprinkle with cheese or chives for instant wow-factor!

Grilled Corn with Pepper-Lime Butter
Serves 4
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Prep Time
40 min
Cook Time
25 min
Prep Time
40 min
Cook Time
25 min
  1. 4 Ears of Corn-on-the-Cob (with husks) 6 Tbsp Vegan Butter (We Use Earth Balance)
  2. 1 Medium Lime
  3. 1 clove garlic – crushed or diced finely
  4. ½ tsp Sea Salt
  5. ½ tsp Cayenne Pepper (Skip if serving to kids)
  6. Parmesan Cheese or Finely chopped Chives (optional)
  1. Carefully peel away husks of corn, but leave attached to cob.
  2. Remove silky strands from the inside, and replace husks so that they recover the corn again.
  3. Add corn with husks to a clean sink or large bowl of cool water to soak for 30 minutes prior to grilling.
  4. While corn is soaking, heat grill to medium heat and start butter preparation.
  5. Add 1 Tbsp Butter to a small frying pan over medium heat.
  6. When melted, add garlic and stir constantly to lightly brown the garlic.
  7. Add hot garlic-butter to remaining butter. Add Sea Salt and Cayenne Pepper. Stir until fully incorporated.
  8. Set aside.
  9. Add soaked corn with husks directly to grill and cook with lid closed for approximately 20 minutes. Turn every 5 minutes.
  10. Test for cooked corn by easily piercing kernels with a paring knife.
  11. Remove the husks and apply Pepper-Butter to warm kernels.
  12. Add a squirt of lime to each cob, and dust with Parmesan cheese or sprinkle with chives.
  13. Serve immediately.
Potluck Happiness | Tips to simplify life & maximize health.
 Pair this grilled corn recipe with Fried Plantains and Guacamole for a Mexican-flare fiesta.

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