Try this buttery, herby corn to take a cookout classic up a notch.
Grilled Corn on the Cob
Makes 8 Servings
Ingredients
- ¼ cup unsalted butter
- 2 cloves garlic, minced
- 2 teaspoons Creole seasoning
- ½ teaspoon paprika
- 2 tablespoons finely chopped fresh parsley
- 10 cups water
- 2 tablespoons kosher salt
- 8 ears corn, shucked
- Garnish: chopped fresh parsley
Instructions
- In a small saucepan, melt butter over medium heat. Add garlic, Creole seasoning, and paprika, and cook until garlic is tender, 5 to 7 minutes. Remove from heat, and stir in parsley.
- In a large Dutch oven, bring 10 cups water and salt to a boil over medium-high heat. Add corn, and cook until tender, 5 to 7 minutes. Drain, and toss with butter mixture. Garnish with parsley, if desired.
What did I miss?? There is nothing in the recipe about grilling the corn. You tell me to boil it. Grilled corn is much better than boiled. Coach up the grill master!
Thanks
Oopsie! But what part of this is grilled??