Grilled Sweet Corn
★ Issue CMSC·19–020 · Published 17 Jun 2019
BBQ/SmokedCattle-Drivecob

Grilled Sweet Corn.

Char corn until blackened, then melt herb-spiked compound butter over the kernels for heat and savory depth

PREP 15 min
COOK 15 min
TOTAL 30m min
SERVES 6 people
HEAT medium
BLEND RATING 4.8 104 reviews · Cattle Drive®
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You'll need
GrillCorn holder or tongsSmall saucepan

Char corn until blackened, then melt herb-spiked compound butter over the kernels for heat and savory depth

Ingredients

FOR THE CORN

  • 6 ears fresh sweet corn
  • Season to taste Casa M Spice Co® Cattle Drive® or Uncontrolled Cattle Drive®

FOR THE COMPOUND BUTTER

  • 2 sticks unsalted butter
  • 2 Tablespoons red onion, fine dice
  • 2 Tablespoons garlic, minced
  • 2 teaspoons fresh rosemary, finely chopped
  • 2 teaspoons fresh parsley, finely chopped
  • 2 teaspoons fresh thyme, finely chopped
  • 1 teaspoon Casa M Spice Co® Chain Reaction

Method

  1. 01

    Soften the butter

    15 min

    Let the butter sit on the counter until it's soft and spreadable. You need it workable so the herbs and spices blend in smooth.

  2. 02

    Prep compound butter ingredients

    10 min

    Dice the red onion fine, mince the garlic, and chop your fresh herbs while the butter softens. Prep work done early keeps you moving when it's time to cook.

  3. 03

    Mix the compound butter

    5 min

    Press the softened butter into a bowl, make a well in the center, then add your onion, garlic, herbs, and Chain Reaction®. Fold and mix until everything's evenly distributed. This can be made ahead and chilled — but fair warning, it disappears fast.

  4. 04

    Heat the grill

    10 min

    Get your grill running to medium heat around 350–400℉. You want steady, even heat to char the corn without burning it.

  5. 05

    Prep the corn

    5 min

    Peel back the husks to the base and strip away all the silk — you want clean kernels ready for the grill. Don't rush this step or you'll be eating stringy silk.

  6. 06

    Soak the corn

    12 min

    Drop the husked ears into cold water for 10–12 minutes. This steams the corn from inside while it sits, so it cooks through and stays tender.

  7. 07

    Grill the corn

    20 min

    Shake off excess water, lay the ears on the grill, and close the lid. Rotate every 5 minutes to char evenly on all sides — you'll see light char marks form, and that's where the real flavor lives.

  8. 08

    Butter the corn

    2 min

    Pull the corn off heat while it's still warm and slather it heavy with compound butter. The warmth melts it in and carries all those herbs and spices right into the kernels.

  9. 09

    Season to taste

    1 min

    Let folks season at the table with Cattle Drive® and Chain Reaction® to taste — if heat is what they want, go Uncontrolled. This way everyone gets it their way.

From Mike's Notebook

01

Pull the husks back before grilling, not after — you'll char them into splinters that stick to the butter.

02

Make the herb butter ahead and let it sit; the cold butter won't melt off the hot corn in seconds.

03

Don't skip the red onion in the butter — it adds bite that keeps the sweetness from getting cloying.

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