Summer is a great time for grilling. Here is a recipe for something other than just your basic steak, hot dogs or sausage. A delicious side dish for any meal, easy to make and easy to clean up – Tim’s Grilled Corn.
I have put measurements below for 4 ears of corn. The corn cobs can be cut in half to stretch four into eight servings. The recipe can also be adapted for however many servings you need.
4 ears of corn, husked
4 tablespoons butter or margarine
3 to 4 tablespoons garlic powder
2 to 3 tablespoons onion powder
1 to 2 tablespoons ancho chili powder
1 to 2 tablespoons creole seasoning (ex. Tony Chachery’s)
Salt to taste
Lay out a large piece of foil on counter. Mix seasonings together in a bowl and sprinkle a little bit on the foil. Place corn side by side on the foil, making sure there is enough room to fold the foil over the corn. Sprinkle the seasonings over the corn and then place 1 tablespoon of butter on top of each ear of corn.
Fold the foil over the corn to create a pouch, use an extra piece of foil to completely cover the corn if needed. Place the foil pouch onto a preheated grill and let cook for about five minutes. Carefully remove the corn from the pouch and place it directly on the grill, reserving the melted butter if desired. Cook corn directly on grill for around another five minutes, turning occasionally to even out the grill marks or until corn is cooked to desired tenderness. Serve hot with reserved spiced butter, or extra plain butter if desired!