Grilled Herbed Corn on the Cob Recipe

Corn: Fresh ears of corn are the star of this dish. Look for bright green husks and plump kernels.

Olive oil: Used to coat the corn, helping the herbs stick and adding a rich flavor.

Dried thyme: Adds a subtle earthy flavor that pairs well with the sweetness of the corn.

Dried rosemary: Provides a piney, slightly peppery taste that complements the other herbs.

Dried basil: Brings a sweet, slightly peppery flavor that enhances the overall taste of the dish.

To enhance the flavor of your corn, try soaking the ears in water for about 15 minutes before grilling. This helps to keep the corn moist and prevents it from drying out on the grill. Additionally, consider using fresh herbs instead of dried ones for a more vibrant taste. Simply chop the fresh thyme, rosemary, and basil finely and mix them with the olive oil before brushing it onto the corn. This will allow the herbs to infuse more deeply into the corn as it cooks.

• 4 ears husked corn - Substitute with frozen corn on the cob: If fresh corn is not available, frozen corn on the cob can be used. It is convenient and retains much of the flavor and texture of fresh corn.

• 2 tablespoons olive oil - Substitute with melted butter: Melted butter can add a rich, creamy flavor to the corn, enhancing its taste while still providing the necessary fat for grilling.

• 2 tablespoons olive oil - Substitute with avocado oil: Avocado oil has a high smoke point and a mild flavor, making it a good alternative for grilling.

• 1 teaspoon dried thyme - Substitute with fresh thyme: Fresh thyme can provide a more vibrant and aromatic flavor. Use about 1 tablespoon of fresh thyme to replace 1 teaspoon of dried thyme.

• 1 teaspoon dried thyme - Substitute with dried oregano: Dried oregano has a similar earthy and slightly minty flavor, making it a suitable alternative.

• 1 teaspoon dried rosemary - Substitute with fresh rosemary: Fresh rosemary has a more intense flavor. Use about 1 tablespoon of fresh rosemary to replace 1 teaspoon of dried rosemary.

• 1 teaspoon dried rosemary - Substitute with dried sage: Dried sage has a robust and slightly peppery flavor, which can complement the corn similarly to rosemary.

• 1 teaspoon dried basil - Substitute with fresh basil: Fresh basil can provide a sweeter and more aromatic flavor. Use about 1 tablespoon of fresh basil to replace 1 teaspoon of dried basil.

• 1 teaspoon dried basil - Substitute with dried parsley: Dried parsley has a mild and slightly peppery flavor, making it a good alternative to dried basil.

• Allow the corn to cool completely before storing. This prevents condensation, which can make the corn soggy.
• Wrap each ear of grilled corn individually in aluminum foil or plastic wrap. This helps to maintain its flavor and moisture.
• Place the wrapped corn in an airtight container or a resealable plastic bag. This ensures that the corn stays fresh and prevents any unwanted odors from seeping in.
• Store the container or bag in the refrigerator if you plan to consume the corn within 3-4 days. This keeps the corn fresh and ready to reheat.
• For longer storage, place the wrapped corn in a freezer-safe bag or container. This is ideal if you want to enjoy the corn weeks later.
• Label the bag or container with the date. This helps you keep track of how long the corn has been stored.
• When ready to reheat, remove the corn from the refrigerator or freezer. If frozen, allow it to thaw in the refrigerator overnight.
• Reheat the corn by placing it in a preheated oven at 350°F (175°C) for about 10-15 minutes, or until heated through. Alternatively, you can microwave it on high for 2-3 minutes.
• Enjoy your grilled herbed corn as a side dish or incorporate it into other recipes like salads or soups.

• Preheat your oven to 350°F (175°C). Wrap each ear of corn in aluminum foil to retain moisture. Place the wrapped corn on a baking sheet and bake for about 10-15 minutes, or until heated through.

• For a quick reheat, use the microwave. Wrap each ear of corn in a damp paper towel and place it on a microwave-safe plate. Heat on high for 1-2 minutes, checking halfway to ensure it doesn't overcook.

• If you prefer a bit of a char, reheat the corn on the grill. Preheat the grill to medium heat and place the corn directly on the grates. Turn occasionally for about 5-7 minutes, or until warmed through and slightly charred.

• For a stovetop method, heat a large skillet over medium heat. Add a small amount of olive oil or butter to the pan. Place the corn in the skillet and cook, turning occasionally, for about 5-7 minutes until heated through and slightly crispy.

• If you have an air fryer, preheat it to 350°F (175°C). Place the corn in the basket in a single layer. Air fry for about 5-7 minutes, shaking the basket halfway through to ensure even heating.

• Grill: Used to cook the corn, providing a smoky flavor and charred texture.

• Grill brush: Essential for cleaning the grill grates before cooking.

• Basting brush: Used to apply olive oil evenly on the corn.

• Tongs: Necessary for turning the corn on the grill to ensure even cooking.

• Measuring spoons: Used to measure out the thyme, rosemary, and basil accurately.

• Small bowl: For mixing the olive oil with the herbs before brushing onto the corn.

• Knife: Handy for cutting off any damaged parts of the corn before grilling.

• Cutting board: Provides a surface to prepare the corn before grilling.

• Serving platter: To place the grilled corn on once it is cooked and ready to serve.

Preheat the grill: Start preheating the grill while you prepare the corn to save time.

Use a brush: Use a brush to quickly and evenly coat the corn with olive oil.

Mix herbs in advance: Combine the thyme, rosemary, and basil in a small bowl beforehand for easy sprinkling.

Turn corn efficiently: Use tongs to turn the corn on the grill, ensuring even cooking and saving time.

Batch grilling: Grill all ears of corn at once to avoid multiple rounds of grilling.