Name: BBQ Corn on the Cob: The Ultimate Guide to Grilling Perfection
Prep time: 10 min
Cook time: 25 min
Total time: 65 min
Yield: 8 servings
Ingredients: 8 ears of fresh corn, husks intact; 1 cup (2 sticks) unsalted butter, softened; 1/2 cup mayonnaise; 1/4 cup BBQ sauce (your favorite brand!); 2 tablespoons honey; 1 tablespoon smoked paprika; 1 tablespoon garlic powder; 1 teaspoon onion powder; 1/2 teaspoon cayenne pepper (optional, for a little kick!); Salt and freshly ground black pepper to taste; Fresh cilantro or parsley, chopped (for garnish)

BBQ Corn on the Cob: Is there anything that screams summer quite like the sweet, smoky flavor of corn on the cob, fresh off the grill? I think not! This simple yet incredibly satisfying side dish is a staple at barbecues, picnics, and backyard gatherings across the country, and for good reason.

Corn, a grain domesticated in Mexico thousands of years ago, holds a significant place in many cultures. From ancient rituals to modern-day meals, corn has nourished and sustained communities for generations. While boiling corn on the cob has been a long-standing tradition, grilling it elevates the experience to a whole new level. The char from the grill caramelizes the natural sugars in the corn, creating a delightful sweetness that's simply irresistible.

People adore BBQ Corn on the Cob for its ease of preparation, its incredible taste, and its versatility. Whether you prefer it slathered in butter, sprinkled with chili powder, or drizzled with a tangy sauce, this dish is a blank canvas for your culinary creativity. The juicy kernels burst with flavor in every bite, offering a satisfying texture that complements any grilled main course. Plus, it's a fun and interactive food – who doesn't love gnawing on a cob of corn? So, fire up your grill and get ready to enjoy the ultimate summer treat!

Ingredients:

8 ears of fresh corn, husks intact
1 cup (2 sticks) unsalted butter, softened
1/2 cup mayonnaise
1/4 cup BBQ sauce (your favorite brand!)
2 tablespoons honey
1 tablespoon smoked paprika
1 tablespoon garlic powder
1 teaspoon onion powder
1/2 teaspoon cayenne pepper (optional, for a little kick!)
Salt and freshly ground black pepper to taste
Fresh cilantro or parsley, chopped (for garnish)

Preparing the Corn:

Soak the corn: This is crucial! Place the ears of corn, still in their husks, in a large tub or sink filled with cold water. Make sure they are completely submerged. Let them soak for at least 30 minutes, or even up to 2 hours. Soaking the corn prevents the husks from burning on the grill and helps steam the corn from the inside, resulting in perfectly cooked kernels.
Prepare the grill: While the corn is soaking, preheat your grill to medium heat (around 350-400°F or 175-200°C). If you're using a charcoal grill, make sure the coals are evenly distributed. For a gas grill, preheat all burners and then reduce the heat to medium.
Drain the corn: After soaking, remove the corn from the water and gently shake off any excess water. Don't peel back the husks just yet! We want to keep them intact for grilling.

Making the BBQ Butter:

Combine the ingredients: In a medium-sized bowl, combine the softened butter, mayonnaise, BBQ sauce, honey, smoked paprika, garlic powder, onion powder, and cayenne pepper (if using).
Mix well: Use a fork or a whisk to thoroughly mix all the ingredients until they are evenly combined and the mixture is smooth and creamy. Taste and adjust the seasoning as needed. You might want to add a pinch more salt, pepper, or even a little more BBQ sauce depending on your preference.
Set aside: Once the BBQ butter is ready, set it aside at room temperature. This will make it easier to spread on the corn later.

Grilling the Corn:

Grill the corn in husks: Place the soaked corn, still in their husks, directly on the preheated grill. Arrange them so they are not overcrowded.
Grill with the lid closed: Close the grill lid and let the corn cook for about 15-20 minutes, turning them occasionally (every 5 minutes or so) to ensure even cooking. The husks will char and blacken, but don't worry, this is normal and helps to steam the corn inside.
Check for doneness: After 15-20 minutes, carefully peel back a small portion of the husk from one ear of corn to check if the kernels are tender and cooked through. If they are still hard, continue grilling for a few more minutes, checking periodically.

Applying the BBQ Butter and Final Grilling:

Remove the husks: Once the corn is cooked through, carefully remove it from the grill using tongs. Let it cool slightly for a few minutes so you can handle it without burning yourself.
Peel back the husks: Carefully peel back the husks completely, exposing the cooked corn kernels. Be careful, as steam will escape. You can remove the husks entirely, or you can leave them attached at the base of the corn cob for a decorative handle. If you leave the husks attached, you can tie them back with kitchen twine for a neater presentation.
Remove the silk: Remove any remaining silk from the corn using your fingers or a clean kitchen towel. This can be a bit tedious, but it's worth it to have perfectly clean corn.
Apply the BBQ butter: Generously spread the prepared BBQ butter all over the cooked corn kernels, making sure to get into all the nooks and crannies. Use a brush or a spoon to ensure even coverage.
Final grill: Place the buttered corn back on the grill for just a few minutes (2-3 minutes per side) to allow the butter to melt and caramelize slightly, creating a delicious crust. Watch them carefully to prevent burning.

Serving:

Remove from the grill: Once the butter is melted and the corn is slightly caramelized, remove the corn from the grill and place it on a serving platter.
Garnish: Sprinkle the corn with freshly chopped cilantro or parsley for a pop of color and freshness.
Season: Add a final sprinkle of salt and freshly ground black pepper to taste.
Serve immediately: Serve the BBQ corn on the cob immediately while it's hot and the butter is still melted and gooey. This is best enjoyed fresh off the grill!

Tips for the Best BBQ Corn on the Cob:

Choose fresh corn: Look for ears of corn with bright green husks that are tightly wrapped around the cob. The silk should be moist and golden brown. Avoid corn with dry, brown husks or silk.
Don't skip the soaking: Soaking the corn is essential for preventing the husks from burning and for steaming the corn from the inside.
Adjust the seasoning: Feel free to adjust the seasoning in the BBQ butter to your liking. If you like it spicier, add more cayenne pepper. If you prefer a sweeter flavor, add more honey.
Use your favorite BBQ sauce: The BBQ sauce is the star of the show, so choose your favorite brand and flavor.
Grill over medium heat: Grilling over medium heat ensures that the corn cooks evenly without burning.
Don't overcook: Overcooked corn can be tough and dry. Check for doneness after 15-20 minutes and adjust the cooking time as needed.
Get creative with toppings: In addition to cilantro and parsley, you can also garnish the corn with other toppings such as crumbled cotija cheese, chopped green onions, or a drizzle of lime juice.

Variations:

Mexican Street Corn (Elote): For a Mexican-inspired twist, replace the BBQ sauce with mayonnaise, cotija cheese, chili powder, and lime juice.
Garlic Parmesan Corn: Replace the BBQ sauce with garlic powder, Parmesan cheese, and Italian herbs.
Spicy Corn: Add more cayenne pepper or a dash of hot sauce to the BBQ butter for a spicier flavor.
Grilled Corn Salad: Cut the kernels off the grilled corn and toss them with your favorite salad ingredients, such as tomatoes, cucumbers, onions, and a vinaigrette dressing.

Storage:

Leftovers: Leftover BBQ corn on the cob can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating: To reheat, wrap the corn in foil and bake in a preheated oven at 350°F (175°C) for about 10-15 minutes, or until heated through. You can also reheat it on the grill for a few minutes per side.

Conclusion:

So there you have it! This isn't just any corn on the cob; it's BBQ corn on the cob elevated to a whole new level of deliciousness. The smoky char from the grill, combined with the sweet, juicy kernels and that irresistible buttery, seasoned coating, creates a symphony of flavors that will have everyone begging for more. Trust me, once you try this, you'll never want to eat plain boiled corn again!

Why is this a must-try? Because it's incredibly easy to make, requires minimal ingredients, and delivers maximum flavor. It's the perfect side dish for any summer barbecue, potluck, or even a simple weeknight dinner. It's a guaranteed crowd-pleaser, and it's a fantastic way to get even the pickiest eaters to enjoy their vegetables. Plus, the char from the grill adds a depth of flavor that you just can't achieve with other cooking methods. It's truly a game-changer!

But the fun doesn't stop there! Feel free to get creative with your serving suggestions and variations. For a spicier kick, add a pinch of cayenne pepper or a dash of hot sauce to your butter mixture. If you're a fan of Mexican flavors, try sprinkling the cooked corn with cotija cheese, chili powder, and a squeeze of lime juice for an Elote-inspired treat. You could also experiment with different herbs and spices, such as smoked paprika, garlic powder, or even a touch of brown sugar for a caramelized sweetness.

Serving Suggestions:

Serve alongside grilled burgers, chicken, or steak for a classic BBQ meal.
Pair it with a fresh salad and a light vinaigrette for a lighter, healthier option.
Cut the kernels off the cob and add them to your favorite salsa or guacamole for an extra burst of flavor.
Use the grilled corn in a summer salad with tomatoes, cucumbers, and feta cheese.
Get creative and make a corn and black bean salsa to serve with tortilla chips.

Variations to Explore:

Spicy BBQ Corn: Add cayenne pepper or your favorite hot sauce to the butter mixture.
Mexican Street Corn (Elote): Top with cotija cheese, chili powder, lime juice, and a drizzle of crema.
Garlic Parmesan Corn: Mix minced garlic and grated Parmesan cheese into the butter mixture.
Herb Butter Corn: Use a blend of fresh herbs like parsley, chives, and thyme in the butter.
Sweet and Smoky Corn: Add a touch of brown sugar and smoked paprika to the butter.

I'm so excited for you to try this recipe! I know you're going to love it as much as I do. The beauty of this BBQ corn on cob is that it's so adaptable to your own personal tastes. Don't be afraid to experiment with different flavors and toppings to create your own signature version. The possibilities are endless!

So, fire up your grill, gather your ingredients, and get ready to experience the best corn on the cob you've ever had. And most importantly, don't forget to share your experience! I'd love to hear what you think of the recipe and what variations you tried. Leave a comment below and let me know how it turned out. Happy grilling!

I can't wait to see your culinary creations! Enjoy!