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Basil Grilled Corn on the Cob

Corn on the cob is a comforting and cherished Midwest dish. It's amazing when grilled, and my recipe adds a few unexpected ingredients to make it taste even more like summertime. —Caitlin Dawson, Monroe, Ohio
  • Total Time
    Prep: 15 min. + soaking Grill: 20 min.
  • Makes
    4 servings

Ingredients

  • 4 medium ears sweet corn
  • 4 teaspoons butter, melted
  • 3/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 16 fresh basil leaves
  • 1/2 medium lemon
  • 2 teaspoons minced fresh cilantro
  • Additional butter, optional

Directions

  • Place corn in a 6-qt. stockpot; cover with cold water. Soak 20 minutes; drain. Carefully peel back corn husks to within 1 in. of bottoms; remove silk. Brush butter over corn; sprinkle with salt and pepper. Press 4 basil leaves onto each cob. Rewrap corn in husks; secure with kitchen string.
  • Grill corn, covered, over medium heat 20-25 minutes or until tender, turning often. Cut string and peel back husks; discard basil leaves. Squeeze lemon juice over corn; sprinkle with cilantro. If desired, spread with additional butter.
Nutrition Facts
1 ear of corn: 125 calories, 5g fat (3g saturated fat), 10mg cholesterol, 489mg sodium, 20g carbohydrate (7g sugars, 2g fiber), 4g protein. Diabetic Exchanges: 1 starch, 1 fat.

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