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Grilled Corn on the Cob with a Trio of Flavored Butters

4.8

(4)

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Image may contain Plant Food Vegetable and Corn
Grilled Corn on the Cob with a Trio of Flavored Butters Evan Sklar

Sweet summer corn, a whole-grain source of potassium, is delicious on its own. Even better: Spread it with one of the flavorful butter blends created by Bonaparte for a luxuriously indulgent touch.

Ingredients

Makes 8 servings

8 ears yellow corn
Vegetable oil cooking spray
1/2 teaspoon salt

Chili Butter:

1/4 cup butter, softened
1 teaspoon Worcestershire sauce
1/4 teaspoon hot sauce
1 teaspoon sweet chili powder
1 teaspoon dried oregano
1/4 teaspoon ground cumin
1/4 teaspoon sweet paprika
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1/8 teaspoon chili powder
1/8 teaspoon salt

Sun-dried tomato butter:

1/4 cup butter, softened
2 ounces sun-dried tomatoes (about 6 large), softened in boiling water and chopped
2 tablespoon Italian parsley, finely chopped
2 tablespoon fresh basil, finely chopped

Truffle butter:

1/4 cup butter, softened
2 cloves garlic, chopped
2 teaspoon truffle oil
1/8 teaspoon salt
Pinch of freshly ground black pepper

  1. Step 1

    Heat an outdoor grill or a stovetop grill to high. Peel back husks of corn, but do not remove. Remove all silk from corn and coat corn with cooking spray. Sprinkle corn with salt and smooth husks back into place. Rub each husk with water and place directly on grill. Grill, turning occasionally, until kernels soften and husks blacken, 10 to 12 minutes. Pull back husks and serve corn with 1 teaspoon flavored butter.

  2. For each flavored butter:

    Step 2

    Using a spoon, mix butter with respective ingredients. Roll each into a log shape and wrap in plastic wrap or wax paper. Refrigerate until firm, 2 to 3 hours, then soften to room temperature before serving.

Nutrition Per Serving

Nutritional analysis per 1 ear with 1 teaspoon butter: 110 calories
4.4 g fat (2.8 g saturated)
17.9 g carbs
2.6 g fiber
3.1 g protein
#### Nutritional analysis provided by Self
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Reviews (4)

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  • All three butters were very good! I did add a good pinch of salt and pepper (to taste) and added a clove of garlic to the Chili Butter and Sundried Tomato butters! I put the butter on the cob, then wrapped them in tin foil and cooked on the bbq (or oven) for about 20 minutes! Delicious!!!

    • abbygirl2423

    • Vancouver, BC

    • 8/23/2015

  • The Chili Butter was quite good - the only change I made was instead of using 1 tsp. of sweet chile powder, I used a mixture I had on hand that involved chile and cinnamon which gave the butter a very nice depth of flavor. For the Sun-dried Tomato Butter, I substituted the same amount (2 oz.) of prepared sun-dried tomato paste for the rehydrated tomatoes, which had a little olive oil and garlic in it. Both were scrumptious on sweet corn today, and we enjoyed a snack later on of popcorn using the Chili Butter. Excellent!

    • VirginiaHomemaker

    • King William, VA

    • 6/27/2009

  • WOW. The chili butter was so phenomenal that my guests and I kept looking for other things to eat it on - and we found that it's pretty darn good on anything. If you have left overs, try putting it on bread, then grilling until golden and crispy. Delicious.

    • jboitx

    • Houston, TX

    • 6/18/2008

  • Simple and easy to prepare - got a lot of compliments. Guests liked the tomato/basil butter the best.

    • gypsylthr

    • Phoenix, AZ

    • 6/9/2008

Tags Corn Vegetable Chile Sun-Dried Tomato Tomato Truffle Mushroom Side Dinner Easy Grilling Summer Self