Fireworks Garlic Buttery Corn on the Cob

Fireworks Garlic Buttery Corn on the Cob

(Makes 6 ears of corn)


6 Fresh ears of corn

1 Fireworks Garlic Butter Burst (1.2 oz)

Salt  & Pepper

My husband is a fan of grilling corn with the husk on and shucking it after the grilling process. I tend to agree. I find it’s too easy to overcook and turns mushy when it’s out of the husk.

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Start by turning the grill on to 500 ˚. Then, while it's heating, soak ears of corn in a sink full of water for about 10 minutes. When grill is hot transfer the corn to the grill and let cook for about 8 minutes with the lid on. After 8 minutes, rotate the corn and cook another 5 minutes. Check for doneness after that. Let it cool for a minute or get your heat resistant gloves on for shucking. We usually get a paper grocery bag to put the silks and husks in. That way you can easily compost it, if you have commercial composting in your area.


While the corn is on the grill, melt the butter in a heat safe bowl in the microwave. Keep it covered with a paper towel so it doesn’t splatter. Just before serving slather the melted butter on the corn and add salt and pepper to taste. Sizzle. Spread. Boom.