Grilled corn on the cob soaked in beer and brushed with butter. A quick and easy side dish. Perfect for your next summer BBQ.
{This post is an oldie from my first blog, Life Food, and Beer. I'm not cooking with beer like I once did, but I still love this recipe. To read more about my food philosophy now, click on the About Me page.}
Some foods, like grilled corn on the cob, just scream summertime. Mixed with the smell of charcoal, it reminds me of summers spent on Lake Lanier. It's crazy how a simple smell can bring back so many memories. This past weekend, we decided to hang out around the house. We enjoyed some time at the beach, washed the cars, watched Shakespeare by the Sea, and grilled some kick-ass food. On the menu, blueberry balsamic glazed pork chops, grilled summer squash, and grilled corn on the cob. Two different people walked past the grill and commented on how good everything looked and smelled. Huck was standing over my shoulder the whole time asking if it was done. I'm sure he would have eaten half-cooked pork chops at that point. I thought he was going to die waiting for me to get the pictures.
To cook corn on the cob, I soak the ears, with the husk on, in a sink full of water for an hour then place it in the microwave for about 5 minutes for 2-4 ears. We will eat it straight out of the microwave, or sometimes I'll throw it on the grill to char the outside. I always cook it in the microwave first to soften it up and speed up the cooking process.
Huck actually came up with the idea to soak the corn in beer instead of water, so technically this recipe was his idea. The beer added great flavor and made the corn super moist. I lightly brushed each ear with butter to prevent it from sticking to the grill and sprinkled with a little salt and pepper, but it really didn't need anything.
For the beer, I used a lager but any beer would work for this recipe. Maybe next time, I'll soak the corn in a pale ale and make spicy compound butter. The possibilities are endless with this one!
Grilled Corn on the Cob Variations:
- Gluten-free - Omit the beer and soak the corn in water.
- Dairy-free - Replace butter with ghee or extra virgin olive oil.
- Combined butter, ghee, or olive oil with a Cajun spice blend and coat the corn prior to grilling. Top with lime juice once removed from the grill.
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Beer Soaked Corn on the Cob
- Total Time: 1 hour 10 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
Grilled corn on the cob soaked in beer and brushed with butter. A quick and easy side dish. Perfect for your next summer BBQ.
Ingredients
- 1 12oz cans Beer
- Extra Water
- 4 Corn Cobs
- 2 Tablespoons Butter, Ghee and Olive Oil - Melted
- Salt and Pepper to Taste
Instructions
- Cut the top of the husk off the corn and removed a few of the outside layers of the husk.
- Place corn, in the husk, in a deep baking dish. Pour the beer over the corn and add additional water if needed to fully cover.
- Soak for 1 hour.
- Remove from the liquid and place on a microwave safe plate. Microwave for 5 minutes.
- Once finished, removed the husk and silk. Brush with melted butter and season with salt and pepper.
- Place on a very hot grill to sear all sides, about 3-5 minutes total.
- Serve with additional butter if desired.
Notes
- Gluten-free - Omit the beer and soak the corn in water.
- Dairy-free - Replace butter with ghee or extra virgin olive oil.
- Combined butter, ghee or olive oil with a Cajun spice blend and coat the corn prior to grilling. Top with lime juice once removed from the grill.
- Prep Time: 1 hour
- Cook Time: 10 mins
- Category: Side Dish
- Method: Grilled
- Cuisine: American
Keywords: Corn, corn on cob, grilled corn
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