Grilled Corn on the Cob with Smoky Cajun Butter

This recipe is the pure embodiment of summer. At least that’s what Levi says. I’m going to have to agree with him on this one.

Nothing says summer more than cooking on the grill – especially grilling corn on the cob. If you do it right (which by the way it’s impossible to really do wrong), you get perfectly cooked corn that still has a bit of crunch with some smoky flavor coming through.

The trick to cooking corn on the cob in the grill is to keep the husks attached to the cob but peel it back to remove any of the cornsilk. Soak the cobs in water for at least 20 minutes and close up the husks as much as possible again to cover the corn. I’ve seen some handy tricks to tie the husks together so that they stay closed but if you’re unskilled (like I am) you can use cooking twine to tie around the cobs keeping the husks closed. Another option is to wrap the entire cob in aluminum foil. If you do that though, you may not get the nice grill marks or as much smoky flavor.

It shouldn’t take all that long to cook your corn on the cob in the grill – about 15 minutes tops. Just make sure you’re cooking it over indirect heat, not right over a flame. We like to put it on the top shelf of the grill which works perfect because we usually have other tasty things on the go.

To be perfectly honest, no matter how you cook these – even if you cooked your husked corn on the stove in boiling water (which is totally acceptable) – the Smoky Cajun Butter would make everything taste even better.

I suppose Levi deserves full credit for the Smoky Cajun Butter. He used to make a version of this to go on his steaks back before he found out he had a hard time digesting steak. I asked him to whip up something similar to that for the corn on the cob and he did well.