Monday, July 6, 2009

Grilled Corn With Cilantro Salt

I'm always hesitant to grill corn. I prefer the method of boiling because it's what I'm used to but the July edition of Martha Stewart Living presented me with some inspiration to try corn on the grill. The recipe says to remove the silks of the corn and tie back the husks, placing the corn kernels directly on the grill. We however, misunderstood the directions (must have been that sangria kickin' in) and put the the husks back over the corn. It still worked out very well. The cilantro salt was quite delicious.

For 4 ears of corn:

1 tablespoon finely chopped fresh cilantro
2 teaspoons coarse salt
4 ears corn (in their husks)
Unsalted butter, for serving

Preheat grill to medium. Mix together cilantro and salt in a small bowl.
Pull back each corn husk, leaving it attached to the cob and remove the silk. For each ear, cut off a piece of husk, and tie it around the remaining husk to form a bundle.
Grill corn, turning often, until slightly charred and cooked through, about 10 minutes. Serve cobs with butter and sprinkle with cilantro salt.

Most often, my dinner guests are put to work. Here, Jesse and I are husking and he apparently said something funny which is very typical of him!

The cilantro salt.
After you generously roll your ear (of corn, that is) in lots of butter, sprinkly with salt, but use sparingly. I think Bec can attest to the fact that it's very easy to oversalt with this stuff!

The corn fresh from the grill!

Photos by Bec


  1. It was still good... and yes, easy to oversalt with. Once I got the proportions right, I loved it!

  2. I love Cilantro! I cant wait to try this!