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Corn on the Cob in a Garlic Butter Crust

The smell always takes me back. My grandmother’s summer garden, bursting with sunflowers taller than me, and rows upon rows of sweet corn. She’d let me help shuck the ears, my little hands sticky with silk. And then, the best part: grilling the corn with her special garlic butter. The char, the aroma…it was pure summer happiness on a cob. This recipe is my tribute to those perfect summer days, elevated with a crispy, golden crust.

Recipe Overview

Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Servings: 6
Dietary Type: Vegetarian

Ingredients

6 corn on the cob
1 cup (2 sticks) butter, unsalted
2 tablespoons olive oil
6 cloves garlic, crushed
1 cup breadcrumbs (seasoned Italian breadcrumbs work well)
1 tablespoon fresh parsley, chopped
Salt and pepper to taste

Equipment Needed

Large saucepan
Shallow dishes (2)
Barbecue grill (or grill pan)

Instructions

Start by preheating your barbecue grill to medium-high heat. If you don’t have a grill, a grill pan on the stovetop will work just fine.
Prepare the corn. Pull off the husks and remove the silks from the corn cobs. Don’t worry about getting every last strand of silk; a few won’t hurt anything.
Cook the corn: In a large saucepan, bring a generous amount of salted water to a boil. Add the corn cobs and cook until tender. This usually takes about 5-7 minutes, depending on the freshness of your corn. To check for doneness, pierce a kernel with a fork. It should be easily pierced but still have a slight resistance.
Drain and Cool: Carefully drain the cooked corn cobs and let them cool slightly. You want them cool enough to handle without burning yourself.
Prepare the Garlic Butter: While the corn is cooling, melt the butter in a saucepan over medium heat. Add the olive oil, crushed garlic, salt, and pepper. Stir to blend all the ingredients well. Cook for about 1-2 minutes until the garlic is fragrant, being careful not to burn the garlic. Burnt garlic will make the butter bitter.
Set up the Coating Stations: Pour the garlic butter mixture into a shallow dish. In another shallow dish, blend the breadcrumbs and chopped fresh parsley.
Coat the Corn: Roll each corn cob in the melted garlic butter mixture, ensuring it is thoroughly coated on all sides. Then, immediately roll the buttered corn in the breadcrumb mixture, pressing gently to help the breadcrumbs adhere. Make sure each corn cob is well coated with the breadcrumb mixture.
Grill the Corn: Place the coated corn cobs on the preheated barbecue grill. Cook for about 10 minutes, turning frequently to ensure even browning, until the breadcrumbs are golden brown and crispy. Watch carefully to prevent burning. The goal is a beautiful char and a delicious crust. If using a grill pan on the stovetop, cook over medium heat, turning frequently, for the same amount of time.

Expert Tips & Tricks

Spice it up: Add a pinch of red pepper flakes to the garlic butter for a little heat.
Herb it up: Experiment with different fresh herbs like thyme, rosemary, or chives in the breadcrumb mixture.
Cheese it up: Add a sprinkle of grated Parmesan cheese to the breadcrumb mixture for an extra layer of savory flavor.
Don’t overcook the garlic: Burnt garlic is bitter and will ruin the flavor of the butter.
Use good quality breadcrumbs: Italian seasoned breadcrumbs work great, but you can also make your own by pulsing stale bread in a food processor.
For even cooking: Make sure the grill is preheated and that you turn the corn frequently to avoid burning any one side.
Don’t have a grill?: You can bake these in the oven at 375°F (190°C) for about 15-20 minutes, or until the breadcrumbs are golden brown.

Serving & Storage Suggestions

Serve the corn on the cob in garlic butter crust immediately while it’s hot and crispy. It’s best enjoyed fresh off the grill. It’s a great side dish for grilled chicken, steak, or fish. It also pairs well with salads and other summer vegetables.

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, you can grill them again for a few minutes per side, bake them in the oven at 350°F (175°C) until heated through, or microwave them (though the crust may lose some of its crispness). Reheating in a skillet with a little butter can also help crisp them up.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	509.3 kcal	N/A
Calories from Fat	334 g	66%
Total Fat	37.1 g	57%
Saturated Fat	20.4 g	102%
Cholesterol	81.3 mg	27%
Sodium	356.9 mg	14%
Total Carbohydrate	43.4 g	14%
Dietary Fiber	4.4 g	17%
Sugars	5.9 g	23%
Protein	7 g	14%

Variations & Substitutions

Gluten-Free: Use gluten-free breadcrumbs.
Vegan: Substitute vegan butter for the dairy butter.
Dairy-Free: Use olive oil or coconut oil instead of butter.
Spicy: Add a pinch of cayenne pepper to the breadcrumb mixture or the garlic butter.
Herby: Use a mix of fresh herbs in the breadcrumb mixture, such as parsley, thyme, and rosemary.
Cheesy: Add grated parmesan cheese or nutritional yeast to the breadcrumb mixture.
Mexican-Style: Substitute the parsley with cilantro, add a pinch of chili powder, and serve with a squeeze of lime.

FAQs (Frequently Asked Questions)

Q: Can I use frozen corn on the cob?
A: Yes, you can use frozen corn on the cob. Make sure to thaw it completely before boiling. You may need to adjust the boiling time slightly.

Q: Can I make this ahead of time?
A: You can prepare the garlic butter and breadcrumb mixture ahead of time. You can also boil the corn in advance. However, it’s best to assemble and grill the corn just before serving for the crispiest crust.

Q: What if I don’t have a grill?
A: No problem! You can bake the corn in the oven at 375°F (190°C) for about 15-20 minutes, or until the breadcrumbs are golden brown. A grill pan on the stovetop will also work.

Q: How do I prevent the breadcrumbs from burning?
A: Keep a close eye on the corn while it’s grilling and turn it frequently. If the breadcrumbs start to brown too quickly, move the corn to a cooler part of the grill or lower the heat.

Q: Can I use dried herbs instead of fresh?
A: Yes, you can use dried herbs, but fresh herbs will provide a more vibrant flavor. Use about 1 teaspoon of dried herbs for every tablespoon of fresh herbs.

Final Thoughts

I hope this recipe brings a little bit of summer sunshine to your table, just like it did to mine all those years ago. It’s a simple yet delicious way to elevate the humble corn on the cob. Don’t be afraid to experiment with different herbs and spices to create your own unique version. And most importantly, enjoy the process and the delicious results! Share your creations and feedback – I’d love to hear how it turns out! Pair this with a refreshing iced tea or a crisp summer salad for a complete and delightful meal.

Corn on the Cob in a Garlic Butter Crust Recipe