Grilled corn on the cob recipe with spicy butter adds a perfect kick to your July 4 meal
Here’s a summer recipe that will bring the heat to your Fourth of July celebration.
Though grilling corn on the cob might seem intimidating compared to the more traditional method of boiling it, Anderson says in her blog post that the process is “really pretty easy.”
8 ears of corn
½ cup unsalted butter
1 tablespoon hot sauce
1. Heat the grill to medium.
2. Pull the outer husks down the ear to the base. Strip away the silk from each ear of corn by hand. Fold husks back into place, and place the ears of corn in a large bowl of cold water with 1 tablespoon of salt for 10 minutes.
3. Remove corn from water and shake off excess. Place the corn on the grill, close the cover and grill for 15 to 20 minutes, turning every 5 minutes, or until kernels are tender when pierced with a knife.
4. Remove the husks and eat on the cob or remove the kernels. Serve with the spicy butter. Spread over the corn while hot.
Combine the butter and hot sauce until well mixed. Chill until ready for use.