Grilled Corn on the Cob

This one was a last-minute addition to our Sunday night meal this weekend. I was making grilled pork chops and was making a spinach salad for a side, thinking to myself there's something missing. I felt the need to add a starch of some kind. I didn't have any potatoes otherwise that would have been the obvious choice. But I did have a few ears of sweet corn in the fridge, so I thought, 'Let's toss those on the grill! Can't be a bad idea...' And as it turns out, it wasn't a bad idea at all!

SUPER simple:

Ingredients:

2 tblsp olive oil

1/2 stick of melted butter

Salt & Pepper to taste

1 tsp granulated garlic

1 tsp crushed red pepper flake (more or less as desired)

1 tsp dried parsley flake

4 ears of sweet corn


Directions:

Combine the first 6 ingredients in a shallow dish and mix together until thoroughly incorporated. Placed the ears of corn in the dish and turn to fully coat each one. Place the ears of corn coated with the oil & butter mixture in tin foil, then drizzle the remaining oil & butter over the top, making sure the edges of tin foil are turned up slightly to avoid spilling. Cover the corn with another sheet of tin foil and seal along the sides by pinching the layer underneath up over the edges of the top layer. Place the foil-wrapped corn on the grill over medium-high heat for about 7 minutes, then turn the corn over for another 5-7 minutes on the other side.

This can be enjoyed as-is straight off the cob, or it makes a great addition to a salad cut off the cob.