Aug 29, 2012
How to savor summer with grilled corn and herbs
Theresa Loe  Associate Producer | Growing A Greener World

grilled corn fresh from the garden

Can you believe the end of summer is already here? Well, my garden can’t! It is still in “high production” mode! I can hardly keep up with all the tomatoes, peppers, herbs and corn that are growing out of control.

Homegrown corn gives you a level of flavor that you just can’t get anywhere else, except maybe your local farmer’s market. In both instances, the corn is eaten within hours of being picked, which happens to be the trade secret when preparing it.

In honor of summer, I wanted to share with you my recipe for Grilled Herb Corn. It is a great way to enjoy the flavors of summer and the best part is you never have to turn on the oven! It’s a simple dish to make, but adding herbs to the kernels elevates it to a gourmet dish. The combination of smoke, herbs, butter and steam from the water is out of this world!

Grilled Herb Corn-on-the-Cob


Fresh ears of corn (still in their husks)
Butter, softened
Springs of fresh thyme or oregano
Cotton string
A large pot of water (for soaking, not cooking)

Hold the corn at the base and carefully peel back husks, leaving them attached at the base. Pull off the stringy silks and discard. Rinse the corn kernels and pat dry. Spread butter across all the kernels and lay a few springs of thyme or oregano over the butter.

Carefully pull the husks back over the corn and herbs so that they are covered with the husks. Tie both ends with cotton string to secure. Place the corn in the large pot of water to soak until ready to grill on the barbecue. Grill corn over medium heat (turning frequently) for about 15 minutes or until the kernels are slightly tender when poked with a fork. Enjoy!

Reader Comments (1)
Yes eating grilled corn in rainy season is just having awesome experience. In the corn there is carob and protein are available.
Tuesday, September 11, 2012 | Natural Herbal Remedies
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