Grilled Corn on the Cob

Here is another recipe we enjoyed on Memorial Day. Hubby and I have been pretty set on making corn on the cob this way, but our brother-in-law Chuck made us grilled corn on the cob last year and we absolutely loved the roasted flavor of the corn. So we decided to give it a whirl ourselves last weekend and were completely happy with the results. My hubby and our friend Jon were in charge of the corn. They seasoned it and cooked it and they did good! Although it's not pictured in the ingredient shot, the guys also seasoned the corn with Herbs de Provence and it was excellent on the corn! I would have never thought of putting it on corn and am excited to have another way to use this expensive herb blend I have sitting in my spice closet. 

Grilled Corn on the Cob
Inspired by What's Cooking America
Printable Version
Ingredients
Corn on the cob, husked and cleaned
Water
Olive oil
Butter
Spices of your choice (we used salt, pepper, seasoning salt, and Herbs de Provence)

Directions
Soak the whole cobs of corn in a pot of cold water for 20 minutes. This will help to add moisture to the corn for cooking and will steam the corn kernels inside the foil. Preheat a grill to medium temperature (about 350 degrees). Remove corn from the water and shake off excess water. Tear off squares of aluminum foil and place one ear of corn in the middle. Brush the corn with olive oil. Sprinkle of salt, pepper, and other spices of your choice. Place 2 tablespoons of butter, sliced into half on the side of each corn cob. 

Roll the foil around each ear of corn and close it up by twisting the ends. As you can see, we personalized our corn.

Place the corn on the heated grill, rotating the corn every so often. Cook for 15 - 20 minutes. 

Remove from the grill using oven mitts and remove aluminum foil. Serve with additional butter, salt, and pepper if desired (ours didn't need any).