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Master Gardener Journal  

A   B O U N T I F U L   G A R D E N

Grilled Corn in the Husks

One of the home gardener's greatest taste treats is that of freshly harvested corn that is immediately prepared and eaten! Almost everyone has a favorite way to prepare this delightful vegetable.
  • 4 ears corn, unhusked
  • 1-2 sprigs of fresh herb (such as basil, cilantro, oregano, thyme, and chives) or 1-2 teaspoons of dried herbs
  • 2 garlic clove
  • 2-4 tablespoons softened, unsalted butter
Peel back, but do not remove, the husks from the corn. Remove the silks and place ears in cool water to soak for about 15 minutes.

Finely mince the herbs and garlic. Add it to the butter and mix until you have a relatively smooth paste.

Drain the ears. Coat each ear with about 1 tablespoon of the butter mixture. Bring the husks back over the ears.

Cook on the grill over a medium high fire, turning frequently for about 10-20 minutes. The husks will be dry and the kernels will begin to brown. Pull back the husks and serve hot off the grill.

(Based on a recipe in The Vegetarian Grill by Andrea Chesman).

Maricopa County Master Gardener Volunteer Information
Last Updated May 28, 2003
Author: Lucy K. Bradley, Extension Agent Urban Horticulture, University of Arizona Cooperative Extension, Maricopa County
© 1997 The University of Arizona, College of Agriculture and Life Sciences, Cooperative Extension in Maricopa County
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