janet @ the taste space

Grilled Rosemary Garlic Corn

In Favourites, Sides on September 5, 2011 at 6:19 AM

There is only one time of the year I will eat corn.

Now, when I can buy local corn picked that morning. As corn sweetness degrades by the hour after picking, it is best to buy fresh and to eat it soon after.

Just like fruit, fresh sweet corn is best with minimal adornments.

At the party, because the barbecue was hot real estate, I opted to boil the corn. But this weekend, when Rob and I bought a dozen ears of corn, we wanted to try to grill the corn.

For such a simple procedure, even boiling corn, everyone has their preferred method. When is boiled corn ready? When the water turns yellowJust take it out after 10 minutes… Instead, I went with Rob’s aunt’s advice to take it out after you could pierce it easily with a knife. Nicely done. The corn was so sweet, no butter or salt was needed.

For grilling the corn, there are also numerous ways to tackle the job. If you want to keep your kernels juicy and plump, grill it with the husk intact. If you want it more dry and charred, grill it with the husk removed (check out this video by Mark Bittman).

This time, Rob and I experimented. We soaked our corn, dehusked the corn (or would that be husked the corn?), then removed the silk. You can then grill them, unadorned, with a hint of that smokiness from the barbecue. Or, go slightly more upscale with your favourite flavourings.

Here, we tried a delicious garlic-rosemary grilled version from Ashley at the Edible Perspective. We mixed together some olive oil with minced garlic and fresh rosemary, slathered it on the corn, re-wrapped the husk around the corn and grilled away. Plump, juicy corn with garlic and rosemary infused right into the corn.

What are your favourite flavour combinations with grilled corn?

This is being submitted to this week’s Weekend Herb Blogging, hosted by Simona from Briciole.

Grilled Rosemary Garlic Corn

1 corn on the cob, husk intact
1 tsp fresh rosemary, chopped (1 sprig should do)
1 tsp extra-virgin olive oil, or less
1 large clove garlic, pressed or minced
salt and pepper, to taste

1. Preheat your BBQ grill to medium-high.

2. Peel the corn husk down but don’t pull off completely. Carefully remove the strings.

3. Mix rosemary, garlic, oil, salt and pepper together.  Rub onto corn and even on some of the husks.  Pull the husk back up around the corn.

4. Grill  for around 9-12 minutes, rotating 3-4 times, until fragrant and plump.

5. Carefully unwrap corn, careful of any steam. Devour!

Serves 1.

  1. i love corn on the cob, but haven’t had it in ages. yours looks so amazing. i’m sure garlic, rosemary, and olive oil taste heavenly together on fresh corn 😉

  2. My absolute fave is the way they top corn at Cafe Habana in New York. The corn is slathered with mayo and sour cream and then rolled in cotija and sprinkled with cayenne pepper and lime juice. I blogged about it a few years ago. SO GOOD.

  3. I like to make a mixture of salt and chile powder, dip a lime wedge in that and then rub it all over the corn. So good! The corn right now is amazing, I can’t get enough of it.

  4. I totally agree with you on the corn! NY has such delicious local corn that’s it’s so silly not to buy it from the farmer’s markets where it’s most delicious! And when it’s good…all you need is simple flavors like this to eat it with!

  5. […] we got home, Rob started the barbecue and began grilling the corn for dinner. I had a hankering for baked goods and used corn to make these corny pancakes from […]

  6. I love grilled corn- I’ll be sad when corn goes out of season. That’s pretty much the only way we make it around here!

  7. I have yet to try the combination corn and rosemary. We don’t have a grill, so I oven-roast corn and then use it. I am not sure what is my favorite combination: I still need to try some more. Thank you for your contribution to WHB!

  8. […] the last few corny posts have shown you how great corn can be, from the simple grilled ears, to pan-toasting the kernels for a salad, or boiling the corn to put in a quinoa salad, or as a […]

  9. I loooooooooooove corn and recently tried BBQ corn in the husk since I’ve seen it around on so many blogs. We all agreed that we prefer boiled corn. The BBQ corn gets too dried out I find. Especially if you do it without the husk.

    • Thanks for letting me know, Ashley. I wonder if it was BBQed too long or too high? Because we didn’t find it dried out, except at the tips that weren’t covered by the husks. When we added the oil and herbs, it definitely tasted better, imho, because you also got the smoky taste. I didn’t even take a photo of the herby corn because I didn’t think it would taste as good as it did! 😉

  10. […] Grilled Rosemary Garlic Corn Rob’s Grilled Pineapple with Lime and Chile Flakes Lemon Asparagus Quinoa Toss Dragon Quinoa Bowl with Roasted Vegetables and a Miso Gravy Wheat Berry Salad with Pomegranate-Roasted Vegetables […]

  11. […] keeping the husk on the corn while grilling to help it keep its moisture. We’ve made it with rosemary and garlic before, but this time, we kept it simple with the mesquite […]

  12. […] cinnamon grilled peaches (see below) 2 ears of grilled corn, kernels cut off (we didn’t use any seasoning) 3 cups chopped mizuna (could substitute with […]

What do you think?

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

This site uses Akismet to reduce spam. Learn how your comment data is processed.

%d bloggers like this: