This is one of my all-time favorite ways to make corn. Start with sweet corn and fresh picked thyme. IT’S THAT SIMPLE.
I‘m always tossing dinner on the grill because it’s quick and keeps the kitchen cool. Plus, I love being outside! And it seems this time of year, grilled corn goes with everything. I cut it into salads, salsas, chutneys and anything that can take a little sweet texture.
In season, corn in the husk is affordable and worth the extra effort above pulling the frozen corn out of the freezer. Although, that’s good too.
I like cooking corn in the husk because it perfectly steams the corn without wasting foil wrap. Plus, it makes a pretty presentation. Start by carefully peeling back the husks, keeping them intact at the base. Simply lift the corn out.
When the husks are pulled back, I love adding herbs from my garden. My fave—thyme. First, lightly coat the kernels with olive oil and give a sprinkle of salt. Along each cob, I lay several sprigs of thyme—stem and all. Then just fold up the husks and tie them back into place with a string.
Super easy! Just be sure to soak the ears of corn for about 20 minutes before preparing the recipe. Even cooking over medium heat, this will keep the husks from incinerating on your grill.
Don’t miss my video and the little tips I share along the way. I hope you love this recipe as much as I do!
Grilled Corn with Thyme
- Makes 4 servings
- Prep time: 10 minutes
- Total time: 30 minutes
What you’ll need:
- 4 ears of sweet corn
- 4 teaspoons olive oil
- ¼ teaspoon kosher salt
- 8-12 sprigs of fresh thyme
Steps to make:
- In a clean sink filled with water, soak the cobs of corn in their husks for about 20 minutes.
- Remove the soaked cobs from the water.For each cob, carefully peel back the husks within 1-inch of the base. Remove the silk strands.
- Brush the kernels on each cob with 1 teaspoon olive oil and sprinkle with salt.Place 2-3 sprigs of fresh thyme along the cob of corn and fold the husks back over the corn.
- Using a piece of kitchen string, tie the husks back in place.
- Heat your grill to medium heat and grill the corn for approximately 20 minutes, turning it several times.
Per Serving: 213 calories; 3.3g protein; 19.1 carbohydrates; 2.0g fiber; 0g added sugar; 15.4g total fat; 2.3g saturated fat; 11.2g monounsaturated fat; 1.8g polyunsaturated fat; 0mg cholesterol; 130.5mg sodium