We’ve cooked corn on the cob a few ways, but grilling it is my favorite. I typically only put butter and salt on my ears (of corn—I know what you’re thinking😊) but found this recipe that made the flavor a bit more interesting.
Source: The Food Network
Total time: 35-45 minutes
- Lay out two sheets of foil.
- Top each with up to three ears of corn, a sprig each of thyme, basil, and rosemary, salt and pepper, and ½ Tablespoon of butter. (You can also use dried herbs, which is what I used for this meal.)
- Fold the foil into packets and crimp to seal. Wrap each in another sheet of foil.
- Grill over medium-high heat for 15 minutes per side.