Let’s be honest- in Texas, it’s BBQ season YEAR round. I always laugh because when Mathew and I first met, his family would always ask me, “Oh, so what does your family do on ___ holiday?” (fill in the blank with Easter, New Years, Thanksgiving, whatever..) and my response would most likely be that my family barbecued out. Now, let’s get this straight- barbecuing requires charcoal, and it is not accepted in my house to BBQ using gas. It’s just not.
I grew up with my dad making baby back ribs, BBQ chicken, sausage, jalapeno poppers, and my mom would make Spanish rice, charro beans, pico de gallo with chips, and other delicious goodies (Great, I just made myself salivate haha). One of my favorite memories though, was heading to my Uncle Carlos’ lake house during the summertime, and helping my mom and Aunt Dodie prepare mashed potatoes and corn for our BBQ feast while the guys got the meat cooked. Once you have perfectly grilled summer corn on the cob, you’ll never go back….which is why I thought I’d share my recipe with you!
This recipe is incredibly easy and you can even have your children help you put butter, take off the silk, or peel the husks! The perfectly grilled summer corn on the cob goes well with burgers, steaks, ribs, chicken- you name it. You won’t want to just eat one, so if you happen to make more than you need, just peel off the husks and put them in a gallon ziploc! They’ll stay fresh for several days.
- 6 Corn on the husk
- 1 stick butter
- ¼ cup sour cream
- Creole seasoning (or salt and pepper)
- Preheat your BBQ grill until the flames are medium and your charcoal are gray.
- Pull the corn husks down the ear of the corn to the bottom. Don't pull them off! Strip the silk from the ear of corn and fold the husks back into place.
- Put the corn into a 9x11 baking dish filled with cold water and 1 tablespoon of salt for 10-20 minutes.
- Take your corn out of the dish and shake off any extra water. Use half the stick of butter and slather it on all sides of your corn. Season with either creole seasoning or salt and pepper. Fold the husks back into place.
- Put your corn on the BBQ pit, close the lid, and grill for 15 to 20 minutes, turning every 5 minutes.
- While the corn is cooking, mix the remainder of the butter and the sour cream together until fluffy.
- Pull the husks down and spread the butter/sour cream mixture over the corn while it's still hot.