Ok…it’s grilling season and the Indiana corn is ripe for the picking. As blueberry season winds down…fresh vegetables are truly showing off their colors. This year, we planted plenty of tomatoes, cucumbers, celery, herbs, peppers, cauliflower and squash. Our property seems to be surrounded by acres and acres of beautiful golden corn. Farmers in the area often put a table out at the end of their driveway with a load of fresh picked corn. Next to the corn sits a coffee can where neighbors and others passing by can leave their money to pay for their corn purchase.
This recipe is surprisingly tasty. The corn in Indiana is super sweet so the flavorful herbs contrast the sweetness quite well. While I often steam or boil corn on the cob…this recipe is a nice change of pace.
Grilled Corn on the Cob
6 ears of corn, husked and cleaned
1/2 teaspoon chili powder
1/4 teaspoon dried oregano
1/4 teaspoon onion powder
1/4 teaspoon garlic powder
1/4 teaspoon salt
1/4 teaspoon pepper
A pinch of cayenne pepper
1/2 cup butter, softened
Preheat the grill to medium-high heat. In a medium bowl, mix together the chili powder, oregano, onion powder, cayenne pepper, garlic powder, salt, and pepper. Mix the softened butter into the dry ingredients. Brush this mixture on each ear of corn. Wrap each ear tightly in aluminum foil so melted butter does not leak out during cooking.
Place wrapped corn on the preheated grill. Grill for 20 to 30 minutes turning corn several times during cooking.
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