Reviewed: Sep. 15, 2009

I didn't put the butter on before grilling, but after - what a mess that would be! I soaked it in water as usual, grilled it then used a mixture of butter, parsley, salt, pepper, and parmesan cheese.

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Jillian

Cooking Level: Expert

Living In: Allentown, Pennsylvania, USA

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Reviewed: Sep. 9, 2009

Good Recipe. Only 4 stars because it really does not break any new ground in regards to grilling corn.

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DAVOSRANCHEROS

Cooking Level: Intermediate

Home Town: Wichita, Kansas, USA

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Reviewed: Aug. 15, 2009

Eh..not that impressed. Just as easy to do it in foil. The butter and parsley and cheese was nice..but wrapping and soaking didn't do anything special for this recipe.

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JILIBEAN2

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Reviewed: Aug. 13, 2009

This was good but I did not think it tasted any different than the way we normally prepare it(husked and wrapped in tinfoil). It did make for a pretty presentation though. My family liked the parsley and parmesan cheese added. I just don't think I would make this again mostly because of the work involved and it is very messy when done. The charred husks get all over everything. For all the trouble, the taste is no different in our opinion.

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homeschooler3

Cooking Level: Intermediate

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Reviewed: Aug. 9, 2009

Hmmm, I guess I am different from everyone else, but I didn't think there was anything special about this. I followed the recipe exactly and I sure didn't have any nice charred corn kernels like the picture. If you wrap it back in the husk, how does that happen?? I thought it was messier and more time consuming to prepare and the corn basically just steamed in the husk. Which was fine... but not better than just boiling it. Worse actually, because the corn took on some of the smoke flavor from the grill, and I don't mean a yummy grill flavor, just smoke because it was on there for 20 minutes +. Sorry, this just wasn't for me. I think I will go back to boiling.

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FruitSaladYummyYummy

Cooking Level: Intermediate

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Reviewed: Jul. 25, 2009

Used the "15 minute Rule" as Debster suggested and it came out wonderfully. In the summer I won't boil corn on the cob again!

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Tracy

Cooking Level: Expert

Living In: Eureka, Illinois, USA

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Reviewed: Jul. 24, 2009

Fantastic just with butter and salt

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Nellie

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Reviewed: Jul. 7, 2009

yummm...this turned out great. i didn't have parmesan so i added paprika and a little bit of cayenne pepper with the butter. i also didn't peel back the husk before soaking...i soaked the corn, then peeled it afterwards to clean before covering it again. i will definitely be making this more often :)

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chryz

Cooking Level: Intermediate

Living In: Tacoma, Washington, USA

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Reviewed: May 31, 2009

Excellent! I did soak my corn for several hours, then peeled back the husks and covered with the butter mixture. The corn was cooked perfectly and the butter/parsley flavor was mild, but very good. I'll be using this recipe often. Thanks!

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CookinBug aka JL86

Home Town: Ithaca, Michigan, USA

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Reviewed: May 28, 2009

No need to peel back husks - soak for 15, then cook for 15 on high, flip it, cook for another 15...remove from the grill and let sit for 15. PERFECT every time. So easy and so good. The tassles just fall away when you remove the husks, easier than peeling them off when it is raw. And don't worry if it looks burned, it will steam perfectly inside the husks. Enjoy.

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Debster

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Reviewed: May 17, 2009

so much flavor for so little prepping. This recipe kicks the old "boiled corn on the cob" butt. Also like the way you can change the flavor of the corn to compliment what kind of meat your having. LOVE IT LOVE IT LOVE IT!

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fubarchic

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Reviewed: May 8, 2009

This was so delicious! My corn turned out so sweet and crunchy. Will use this recipe again. Thanks!

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LYNNESKITCHEN

Cooking Level: Professional

Living In: Birmingham, Alabama, USA

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Reviewed: Feb. 18, 2009

Easy and Delicious. Thank you.

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MelissaReNae

Cooking Level: Intermediate

Living In: Laramie, Wyoming, USA

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Reviewed: Aug. 27, 2008

This is a nice way to serve sweet corn for guests because it looks very nice, but for all the trouble it was, it tasted just like boiled corn to me. Maybe over a charcoal fire it would be more tasty, but on a gas grill it didn't have any kind of 'smokey grilled' flavor once the husks were taken off.

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Swidgen

Cooking Level: Intermediate

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Reviewed: Jul. 30, 2008

Ive done this for years . but i never openthe husk and serve it with garlic butter and sprickle with cheese , You should try it smoked in a soker and slow smoke in for 1 hour or even 2 .It is to die for .happy eats

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ebushl

Cooking Level: Intermediate

Living In: Irving, Texas, USA

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Reviewed: Jul. 28, 2008

Love grilled corn! It has a subtle, but distinctly different "smoky" flavor grilled in their husks. This will be a well used recipe for this family! Thanks for the great recipe.

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somethingdifferentagain?!

Home Town: Pleasant Ridge, Michigan, USA

Living In: Gaylord, Michigan, USA

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Reviewed: Jul. 15, 2008

Wonderful! Just used butter and with garden fresh corn from friends, nothing more was needed. Had a fabulous roasted corn aroma and taste. Will definitely make again.

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LazyCook55

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Reviewed: Jun. 22, 2008

It was good, had to butter and salt it again after grilling.

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AndiChef

Home Town: Murfreesboro, Tennessee, USA

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Reviewed: Jun. 12, 2008

This was pretty good. I soaked before hand and then slathered on the butter/parsley/cheese. I guess I was expecting it to be more flavorful-- it seemed like the butter mixture kind of seered off while on the grill. We needed to add a dash of salt and more butter after grilling.

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KJones

Cooking Level: Intermediate

Living In: Buffalo, New York, USA

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Reviewed: Jun. 10, 2008

Awesome!! I soaked my corn for approximately 30 minutes prior to pulling back the husks and buttering it. I added some salt, pepper, and garlic powder to the butter mixture and got rave reviews from the family! I might even add alittle paprika next time for color. Corn was beautiful with the added color. I doubt I will ever boil corn on the cob again!!

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