Grilled Corn On The Cob With Herb Butter

Nothing says summer like grilled corn on the cob with herb butter!

Grilled Corn On The Cob

Grilling vegetables is always a treat, and in the summer, grilled corn on the cob is no exception. Corn is available in abundance during the summer and stores practically give it away when their corn inventory exceeds available display space. Have you ever noticed that? Seriously, we just picked up 8 ears of corn for $2. (Next week they’ll probably have it BOGO!)

Grilled Corn On The Cob

I like to grill the corn and then take it off the cob, freeze it, and use it in yummy recipes later.

But first, here’s a simple way to grill corn without burning it.

Remove the husks from the corn and rinse well and remove any remaining corn silk. Lay each ear of corn on separate sheets of tin foil, very lightly drizzle corn with olive oil and salt and pepper generously. Wrap each ear of corn securely, making sure the ends are closed tightly. (You don’t want the olive oil leaking out and flaming up on the grill.)

Grilled Corn On The Cob

Place each wrapped ear of corn on a preheated grill. Turn flame down to medium. Grill for 15-20 minutes. Turn corn 2 or 3 times to make sure all sides get grilled. To check on progress of corn, using long-handled tongs, remove an ear from the grill and carefully open the foil.

When corn is done, remove from grill and foil packs and serve immediately. I like to add an herb butter to the hot corn. Look at all that buttery goodness! (Here’s my simple recipe for herb butter.)

Grilled Corn On The Cob

If you aren’t feeding a crowd and have some leftover ears of corn, consider cutting the corn off the cob and freezing it for later use. You’ll need two bowls – one large and one small. Place the small bowl upside down inside the larger bowl. Take a cooled ear of corn and place it upright on the small bowl. Holding the top of the corn with one hand, use a sharp knife to cut down the side of the cob. The corn will fall into the larger bowl. Turn the corn and continue slicing off all the corn. Repeat with remaining ears of corn. Place corn, divide if necessary, in quart-sized freezer bag and freeze for later use.

Grilled corn off the cob

Enjoy!

Grilled Corn On The Cob

Grilled Corn On The Cob With Herb Butter
 
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Grilled Corn On The Cob With Herb Butter (Here's my recipe for Herb Butter)
Author:
Serves: 4
Ingredients
  • 4 ears of corn, husked and rinsed
  • olive oil
  • salt
  • pepper
  • Other:
  • tin foil
Instructions
  1. Remove the husks from the corn and rinse well and remove any remaining corn silk.

  2. Lay each ear of corn on separate sheets of tin foil, very lightly drizzle corn with olive oil and salt and pepper generously. Wrap each ear of corn securely, making sure the ends are closed tightly.

  3. Place each wrapped ear of corn on a preheated grill. Turn flame down to medium. Grill for 15-20 minutes. Turn corn 2 or 3 times to make sure all sides get grilled.

  4. To check on progress of corn, using long-handled tongs, remove an ear from the grill and carefully open the foil.

  5. When corn is done, remove from grill and foil packs and serve immediately. I like to add an herb butter to the hot corn. Here's my recipe for herb butter.

  6. How to cut corn off the cob
  7. If you have leftover ears of corn, consider cutting the corn off the cob and freezing it for later use. You'll need two bowls - one large and one small. Place the small bowl upside down inside the larger bowl. Take a cooled ear of corn and place it upright on the small bowl. Holding the top of the corn with one hand, use a sharp knife to cut down the side of the cob. The corn will fall into the larger bowl. Turn the corn and continue slicing off all the corn. Repeat with remaining ears of corn. Place corn, divide if necessary, in quart-sized freezer bag and freeze for later use.

Grilled Corn on the Cob
Grilled Corn on the Cob
Grilled Corn On The Cob With Herb Butter

 

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Herb Butter Recipe

Herb Butter Recipe: Elevate your butter experience with fresh herbs!

Herb Butter

Butter alone is marvelous, but add some fresh herbs to it and you’ve crossed over into swoon-worthy territory. Herb butter, also known as compound butter, is a simple way to elevate your food by adding an unexpected flavor explosion to meats, veggies, bread, fruits…anything that would benefit from a delightful smear of butter. I like to use an herb butter for grilled corn on the cob!

Herb Butter

For this simple recipe, I just combined softened butter with fresh oregano. You can use more than one herb, but oregano was all I happened to have on hand. Equally amazing would be thyme, rosemary, dill, basil, parsley, chives…you get the idea. You’re only limited by your imagination.

I added a stick of softened butter (room temperature) to a bowl and stirred it up just a bit by hand. Feel free to use your hand mixer, or stand mixer if you’re doubling the recipe. Once the butter has been lightly stirred, add in your chopped herbs and stir to combine. If using salted butter, you probably won’t want to add any salt. However, if using unsalted butter, add pinch of sea salt.

Herb Butter

Serve immediately or prepare butter for a stay in the fridge or freezer. If storing, put herb butter on a large piece of plastic wrap and shape it into a disc. Cover the disc tightly with the plastic wrap to seal it. Store in the fridge for up 7 days or in the freezer up to 2 months.

Herb Butter

Herb Butter Recipe
 
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Herb Butter Recipe
Author:
Ingredients
  • 1 stick unsalted butter, softened at room temperature
  • ¼ cup fresh oregano, chopped (or any herb or combination of herbs, such as thyme, rosemary, dill, basil, chives)
  • Pinch of sea salt
Instructions
  1. Add a stick of softened butter (room temperature) to a bowl and beat lightly by hand.

  2. Once the butter has been stirred, add in your chopped herbs and stir to combine.

  3. If using salted butter, you probably won't want to add any salt. However, if using unsalted butter, add pinch of sea salt.

  4. Serve immediately or prepare butter for a stay in the fridge or freezer. If storing, put herb butter on a large piece of plastic wrap and shape it into a disc. Cover the disc tightly with the plastic wrap to seal it. Store in the fridge for up 7 days or in the freezer up to 2 months.

 

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Cherry Chocolate Chip Blondie Bars (Gluten-Free)

The warm, melty chocolate and sweet cherry flavor make these easy Cherry Chocolate Chip Blondie Bars a family favorite. Gluten-free version included.

Cherry Chocolate Chip Blondie BarsNote: This post contains Amazon affiliate links.

You can use Bob’s Red Mill Gluten Free 1-to-1 Baking Flour, as I did here, or use conventional all-purpose flour. Same deliciousness, either way!

If you’re like me, you’re seeing cherries everywhere right now. I picked up these gorgeous Bing cherries at the market and immediately began thinking about how to use them. Not too long ago, I came across Averie’s cherry blondie recipe and decided to try it with these Bing cherries. With just a few tweaks, and using gluten-free flour, it was a success! Her base recipe is the perfect vehicle for these lovely Bing cherries. Thanks, Averie!

Bing Cherries

And, of course, you’ll need chocolate chips to go with the cherries.

Bing Cherries Chocolate Chips

Make sure you pit the cherries first. It can be messy, so take care to wear an apron and clean up any cherry juice immediately. That stuff will stain! You’ll need just a cup of pitted cherries, so it really won’t take long to pit that amount. I rough chopped the cherries after I pitted them, leaving large chunks. I find this works better in this type of recipe.

Putting the recipe together is easy. It’s one bowl, no mixer – hooray! Melt butter, stir in sugar, egg, vanilla, cinnamon, salt, and flour. Lightly fold in chocolate chips and cherries, pour into baking dish and bake.

Cherry Chocolate Chip Bars

The hardest part is waiting for the blondie bars to cool. You really must do this. If you try to cut before cooling, you won’t get a lovely bar. It will still be yummy, but the cooling process will help “set” the whole thing.

 

Cherry Chocolate Chip Blondie Bars

These bars are crazy-good and I may need to make another batch – they were gobbled up quickly!

Cherry Chocolate Chip Blondie Bars

The next day, I warmed one up in the microwave and then added a scoop of vanilla ice cream. Now that’s how to consume these beauties!

Cherry Chocolate Chip Blondie Bars

Let me know how your batch turns out!

Note: This post contains Amazon affiliate links.

Cherry Chocolate Chip Blondie Bars (Gluten-Free)
 
Prep time
Cook time
Total time
 
Cherry Chocolate Chip Blondie Bars (Gluten-Free) (Adapted from Averie Cook's recipe)
Author:
Serves: 9
Ingredients
  • 1 cup cherries, pitted and cut into large chunks
  • ¾ cup semi-sweet chocolate chips
  • ½ cup (1 stick) butter, melted (if using salted butter, omit adding salt later in recipe)
  • 1 cup (packed) light brown sugar
  • 1 large egg
  • 2 teaspoons vanilla extract
  • 1 teaspoon ground cinnamon
  • 1 cup Bob's Red Mill gluten-free 1-to-1 baking flour
  • ¼ teaspoon salt (add only if you used unsalted butter)
Instructions
  1. Preheat oven to 350F.

  2. Line an 8x8 inch pan with parchment paper, and butter it well. Set aside.

  3. Pit cherries and rough-chop into large chunks. Set aside

  4. Use microwave to melt butter in medium-sized bowl.

  5. Add in brown sugar and stir to combine.

  6. Add egg and vanilla; stir to combine.

  7. Add in flour, cinnamon, and salt; stir to combine. Avoid over-mixing, otherwise you'll get tough blondies.

  8. Gently fold in cherries and chocolate chips.

  9. Pour batter into pan and smooth out evenly.

  10. Bake for 25-30 minutes or until edges begin to pull away from pan.

  11. Remove from oven and let cool for at least an hour before slicing and serving.

  12. Blondies will keep at room temperature for a few days (covered and sealed), and up to a week in the refrigerator (covered and sealed).

DON’T FORGET TO PIN AND SHARE!

The warm, melty chocolate and sweet cherry flavor make these easy Cherry Chocolate Chip Blondie Bars a family favorite. Gluten-free version included.The warm, melty chocolate and sweet cherry flavor make these easy Cherry Chocolate Chip Blondie Bars a family favorite. Gluten-free version included.The warm, melty chocolate and sweet cherry flavor make these easy Cherry Chocolate Chip Blondie Bars a family favorite. Gluten-free version included.

Cherry Chocolate Chip Blondie Bars Gluten-Free
Cherry Chocolate Chip Blondie Bars Gluten-Free

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Marinated Pineapple Cilantro Chicken Kabobs

Marinated Pineapple Cilantro Chicken Kabobs are a tasty and healthy way to grill some meat and veggies with a side of fruit!

Pineapple Chicken KabobsNote: This post contains affiliate links for products on Amazon.

With my simple marinade, you can spice up the chicken in about an hour (longer is great, but not required) and have it on the grill, sizzling away.

Pineapple Chicken Kabobs

Here’s how I put it together. To make the marinade, add soy sauce, pineapple juice, garlic (clove or powder) olive oil, and a handful of fresh cilantro to a blender and blend until combined. Pour 3/4 of the marinade in a glass bowl and add skinless chicken breasts that have been cut in to chunks. Cover bowl tightly and refrigerate for at least an hour. Longer is better for more intense flavor, but not required. You’ll still have a tasty infusion.

Pineapple Chicken Kabobs

The remaining marinade is for the veggies and pineapple. Use a combination of colorful peppers (green, yellow, orange, red) and cut them into chunks large enough to fit on skewers. Do the same with a red or white onion. Toss them in a glass bowl with some large chunks of pineapple and drizzle with remaining marinade. Lightly toss, cover and refrigerate until ready to skewer.

Years ago someone gave us a set of stainless steel BBQ skewers, which may possibly be one of the best gifts ever, especially if you grill kabobs! If you want some easy to use, easy to clean, flameproof skewers, consider grabbing a set.

Once you have everything skewered, put the kabobs on the grill. I like to line a grill pan with foil and set the skewers on that before placing on the grill. I do this because the oil from the kabobs tends to flare up if placed directly on the grill. I like to be safe!

Make sure you periodically turn your kabobs so you get a lovely char on all sides, like so:

Marinated Chicken Kabobs

Garnish with fresh cilantro and serve!

Pineapple Chicken KabobsYOU MAY ALSO LIKE:
Marinated Beef Kabobs With Veggies
Grilled Corn On The Cobb With Herb Butter
Skillet Chicken Fajitas

Marinated Pineapple Cilantro Chicken Kabobs
 
Prep time
Cook time
Total time
 
Marinated Pineapple Cilantro Chicken Kabobs
Author:
Serves: 2-4 servings
Ingredients
  • 3 large boneless, skinless chicken breasts, cut into large chunks
  • 1 large red onion
  • 1 green bell pepper
  • 1 red bell pepper
  • 1 orange bell pepper
  • 1 cup large pineapple chunks
  • Marinade:
  • ⅓ cup gluten-free soy sauce
  • ½ cup pineapple juice
  • ¼ cup extra virgin olive oil
  • 1 garlic clove OR 1 Tablespoon garlic powder
  • 1 handful fresh cilantro leaves
  • Stainless Steel BBQ Skewers (affiliate link)
Instructions
  1. In blender, add all marinade ingredients, blend and pour ¾ of the marinade into a glass bowl. (Reserve remainder for veggies.) Add chicken chunks to marinade, stir to combine. Cover bowl and refrigerate for at least an hour.

  2. For the veggies, cut peppers and onion into chunks large enough to fit on skewers. Toss veggies in a bowl with the pineapple chunks and drizzle them with the remaining marinade. Lightly toss, cover and refrigerate until ready to skewer.

  3. Skewer the chicken, veggies and pineapples.

  4. Line a grill pan with foil and set the skewers on that before placing on the grill.

  5. Periodically turn your kabobs so you get a lovely char on all sides.

  6. Garnish with fresh cilantro and serve.

Marinated Pineapple Cilantro Chicken Kabobs
Marinated Pineapple Cilantro Chicken Kabobs

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