Reviewed: May 17, 2012

I love corn grilled this way.

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Reviewer:

TheLazyChef

Cooking Level: Intermediate

Home Town: San Antonio, Texas, USA

Reviewed: Mar. 23, 2012

This was really good! I loved the blend of herbs. I never would have thought to add most of them to the melted butter, but it turned out great. Unfortunately, I didn't have time to soak the corn for a full 1-3 hours, but I don't think it really affected the taste at all. This is a great side dish at a summer barbecue!

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Reviewer:

hanajane

Reviewed: Aug. 17, 2011

Simply delicious! There's nothing quite like grilled corn on the cob during the summer. I soaked my corn in cold water mixed with a little sugar and salt and left the corn in the husks. I softened the butter and used a little olive oil since I didn't have macadamia nut oil on hand and then added the rest of the ingredients making a spread. I grilled the corn as I usually do in it's husks and when it came off the grill I spread the butter mixture over top. It's definitely a savory herb mixture to compliment roasted corn - YUM!

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Reviewer:

Jillian

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Cooking Level: Expert

Living In: Allentown, Pennsylvania, USA

Reviewed: Jul. 31, 2011

So Yummy! I have been wanting to cook corn on the grill for a long time but my husband begged me not to ruin perfectly good corn. Apparently he hasn't had much success with grilling corn in the past. I made this recipe for guests and what a wonderful turnout! Our guests asked me for the recipe and my husband now wants it every night now that sweet corn is in season. I did use olive oil instead and didn't have any sage but still just as great! Thanks for proving my husband wrong. I love it when that happens ;) Enjoy!

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Reviewer:

mimi6196

Cooking Level: Beginning

Reviewed: Jul. 7, 2011

Wonderful recipe.. Made a few changes that works great for someone with a dairy allergy. I used a combination of olive oil and non dairy butter substitute with fresh herbs. Basted the corn and wrapped in foil about 2 hours before grilling.. this gave the corn time to absorb the flavors. Will definately make this again. May even try some other herbs or adjust flavors, just for a change...

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Reviewer:

Marcia

Cooking Level: Expert

Living In: Gig Harbor, Washington, USA

Reviewed: Jun. 27, 2011

My DH's best friend introduced us to this corn recipe years ago. LOVE IT!!!! When I make it though, I leave out the Macademia Oil. You don't need it. :)

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Reviewer:

79SHALE97

Living In: Phoenix, Arizona, USA

Reviewed: Apr. 24, 2011

This is a great recipe which I will be using often. I used olive oil because that is what I had. Thank you for sharing.

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Reviewer:

CHANGOP

Cooking Level: Expert

Home Town: Fairfield, Pennsylvania, USA

Living In: Tampa, Florida, USA

Reviewed: Dec. 31, 2010

The blend of herbs on the corn was perfect. I used frozen corn since it's out of season, and it still only took about 30 minutes cook time going from the freezer to the grill. I forgot to add the Parmigiano, which is a shame because parm makes everything better, and macadamia nut oil is hard to come by where I live, so I used olive oil. Great recipe!

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