My family likes to make a trip to the Kane County flea market at least once every summer. We dream of all the amazing things we will buy. It used to be things like tables, vases, and artwork. Now, it is homemade waffle cones, ice cream, corn on the cob, and kettle corn. Yep, we drive all the way to the Kane County fairgrounds for the ice cream cones, corn and popcorn. I have more knick-knacks in my house then I can handle but we still like to look around. I’d be lying if I said that our main reason for going to the flea market was to check out the antiques though. Let’s be real. It’s the food.
To me the grilled corn on the cobb dipped in hot butter and sprinkled with salt is the most irresistible item at the flea market. For the rest of the family, it is the homemade waffle cones and ice cream. But I just love the smell of the cornhusks burning on the grill. For some reason it never occurred to me to make grilled corn at home. Farm fresh corn will soon be popping up at the grocery stores so I decided now is as good a time as any to grill my own corn. Turns out grilling corn is no big deal. And the flavor combinations are endless. We have done the jalapeno compound butter a couple times and we’ve done butter and Parmesan cheese. The next one I want to try is grilled corn with blue cheese. I can’t wait until the fresh corn hits the farmer’s market.
4 Ears of corn
4 Tablespoons Butter, softened
Heat the grill to medium-high. Slice the peppers in half and remove the seeds and ribs of the peppers. Finely chop the peppers. Pull back the husks of the corn but do not remove them altogether. Remove the corn silks from the cob. Mix up the butter and the chopped jalapeno. Rub 1 tablespoon of jalapeno butter on each cob of corn. Sprinkle with paprika. Pull the husks back over the corn. Grill for 7 minutes, flip, and grill another 7 minutes.
Source: A Live Love Pasta Original