Grilled Corn on the Cob with Chive-Fennel Butter

Oxmoor House
8 servings


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8 ears fresh corn with husks
2 tablespoons butter, melted
2 large garlic cloves, minced
2 teaspoons fresh chives, minced
1/4 teaspoon fennel seeds


Soak corn in cool water 15 minutes. Pull back husks; remove and discard silks. Drain corn, and pat dry.

Stir together butter and remaining 3 ingredients; brush onto each ear. Pull husks back over corn. Tie string around husks, if desired.

Grill, covered with grill lid, over high heat (400° to 500°) 8 to 10 minutes on each side. (Watch carefully to make sure husks do not catch fire.)

Note: Corn may be husked and wrapped in foil. Grill, covered with grill lid, over high heat 30 minutes, turning every 10 minutes.

Created date

May 2004