Grilled Corn with Shallot-Parsley Rub

Grilled Corn with Shallot-Parsley Rub
Grilled Corn with Shallot-Parsley Rub. Chien-Ju Shen/Getty Images
  • 20 mins
  • Prep: 10 mins,
  • Cook: 10 mins
  • Yield: Serves 4 to 6

Perfect for large quantity cooking, the savory butter compliments the sweetness of barbecued corn. Make the butter mixture ahead of time and store in the refrigerator for up to 3-4 days. Make sure to bring to room temperature before using.

What You'll Need

  • 4-6 ears of corn, husks intact, silk removed
  • 1/2 cup/120 mL butter
  • 1/4 cup/60 mL flat leaf parsley
  • 1 shallot, roughly chopped
  • 1 teaspoon/5 mL white vinegar
  • 1/2 teaspoons/2.5 mL kosher or sea salt

How to Make It

To clean corn, pull husks down, but do not remove them. Clean off corn silk. Place corn into a large container of water and allow to soak for a few hours. Meanwhile, combine butter, parsley, shallot, vinegar, and salt in food processor. Pulse until mixture is well combined. Rub each ear with butter mixture and fold husks back over. Preheat grill for medium heat. Place corn onto grill and make sure to turn frequently during the cooking process.

Grill for 8-10 minutes. Remove from heat and serve.

Nutritional Guidelines (per serving)
Calories 1010
Total Fat 15 g
Saturated Fat 10 g
Unsaturated Fat 4 g
Cholesterol 41 mg
Sodium 205 mg
Carbohydrates 236 g
Dietary Fiber 0 g
Protein 0 g
(The nutrition information on our recipes is calculated using an ingredient database and should be considered an estimate. Individual results may vary.)