I prefer to BBQ the corn with the husks removed. Corn on the grill can be very good, but I like to spice it up. Because of this, the corn has to be shucked. I do not like shucking anyway so I do everything I can to sub this part of the recipe out. How can anyone ever get all those tiny yellow “hairs” off the cob? Not me. I buy the pre-shucked corn on the cob at the store or coax my husband to shuck.
- 4 Corn on the cob – shucked
- 1/2 c softened butter
- Yellow mustard – approximately 1 tablespoon (may be more or less – your call)
- Aluminum foil
- Once butter is softened (here we go again), squirt mustard into the softened butter
- Add 1/2 teaspoon pepper
- Mix all thoroughly
- Lay out 4 pieces of aluminum foil large enough to be able to build a “pocket” or like a sealed bag to crimp (see photos)
- With one piece of foil and one cob at a time, lay cob on foil and spread butter mixture on all sides
- Critical to now correctly create “bag” around corn and crimp each as you go along and not tightly wrap (See photos)
- Place on indirect heat or upper rack (medium heat) on the BBQ grill for approximately 30 minutes turning every 5 – 7 minutes so as not to burn.
ANY WAY YOU WANT IT TIP: Make sure each cob is loosely wrapped as seen in the photos. Definition of “crimp” = fold, crease, crinkle, pucker, gather. It completely describes what you are going to be doing. Crimping must be done in such a way that there is no possibility of the butter mixture leaking out. Make sure all sides and corners are crimped, double crimped and so on. Now you are becoming a professional cooking “crimper”. I apologize I am not a photog, but will work to improve my skills.