I revisited the latest issue of Martha Stewart’s Everyday Food magazine before dinner yesterday afternoon. I was just throwing hot dogs on the grill and was debating between sides. Did I just want to make a salad or did I want to have corn on the cob? I found a recipe in EF for grilled corn on the cob with chives and decided to give it a try. It was simple, with little prep work involved and only three ingredients!
What You Need
- 4 ears of corn, husked
- 4 tbsp. unsalted butter, divided
- fresh chives, chopped
What You Do
Place cleaned corn on a sheet of foil. Put a tablespoon of butter on each ear of corn. Fold foil over corn and make a tight packet. Grill corn over medium-high heat for 8-10 minutes. Place grilled corn on serving plate and sprinkle with fresh chives. Season with salt and pepper if you’d like.