There are few things that scream “SUMMER” like grilled corn on the cob. B&M Catering shares variations on a popular New England backyard party staple.
There are few things that scream “SUMMER” like grilled corn on the cob.
Grilled Corn on the Cob:
First – To avoid charring the husks, soak the corn in its husk for 30 minutes before grilling. Pull down the husks to expose the kernels and remove the silk.
Now – Season with salt and butter along with whatever else inspires you, then pull the husks back up before grilling.
Some flavorful options:
- Slather cobs with butter and ancho chile purée for a hot smoky flavor
- Try chili-lime butter – a mixture of butter, chili powder, lime and jalapeño.
- Try a mixture of honey, butter and cayenne pepper for a salty/spicy combination.
- How about some grilled “sweet” corn, mix brown sugar or agave nectar into the honey. (the caramelization adds a nice smoky sweetness to the corn)
- For a zingier cob, use a buttery conc
oction of mustard, horseradish, Worcestershire sauce and lemon pepper seasoning
Have you tried other variations? Let us know about it on our Facebook page or drop us an email.
Got Corn? Leftover corn from your last backyard party? We have plenty of uses for your cooked corn. Read Summertime Means Corn!
Got Leftovers? Here are more recipes for your leftovers from a B&M catered event.