There is nothing to say but here is some Yummy for your Tummy, Grilled Corn on the Cob. Did I tell you how much I love fresh corn? I have to eat corn in moderation because it is not a carb friendly vegetable and for someone who is diabetic. But I am oh so willing to give up something else to consume this delicious summertime, I can’t live without veggie. Kids even love corn. Just cut the cobs in sizes for little hands. I came up with the butter mixture for this corn recipe when I was organizing my spice cabinet. I had forgotten all about this seasoning as it was in back behind lord knows what else. I love this seasoning on steamed, sautéed and other grilled vegetables so why not Grilled Corn on the Cob? The first time I made this recipe, I thought my husband was going to eat the cob and all. It makes the corn sweeter and no need for salt unless you’re a salt fiend. The next time you buy ears of corn, pick up some McCormick seasoning and butter. Fire up that grill!
Grilled Corn on the Cob
Grilled Corn on the Cob
3 – 4 medium to large ears of corn
1/4 cup butter, softened
1 T. McCormick Perfect Pinch Original All-Purpose Seasoning
Prepare grill by heating and cleaning grates. Adjust temperature to 375 to 400 degrees. Shuck corn and remove silk; set aside. In a small microwave safe bowl, melt butter and stir in seasoning.
Place corn on prepared grill. Using a pastry brush, coat corn with butter mixture on all sides. Turn corn as you see it begin to char. Keep basting corn with butter mixture. Total cooking time will be about 15 minutes. May take another 5 minutes for larger ears. Make more butter mixture if you need more. Corn is done when corn has been evenly charred. Serve with remaining butter and a sprinkle of salt to taste.
Be First to Comment