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Roasted Corn on the Cob is a must have for dinner!
One of my all time favorite things about the summer season is the AMAZING cobs of corn! I am typically buying some on almost every grocery shopping trip each week, it also helps that they are insanely inexpensive too. I like to feed my kids delicious foods that I’m not paying a fortune for, don’t you?
A few weeks back, I decided to try to roast them on the grill still in the husk too. The result? Juicy, delicious corn that just melts in your mouth! I love that my son is finally starting to eat corn on the cob too. After we did a major overhaul on his lack of eating what we were eating, he is discovering foods that he loves and corn is one of them. He thinks it’s so fun to eat it on the cob now, which I love. My daughter is still on the fence with the whole eating on the cob thing. She’ll come around!
This is a two part process that I found over on Cooking Light. First, you want to pull the husk back to get all the silks off the cob, then you will put the husk back over the cob of corn and let it boil for about 45 minutes in a large stock pot. Once it’s boiled, simply place on the grill and roast for 8 minutes on each side. I let mine stay on about medium-high heat. I wanted to get those grill marks on the husk but not necessarily sear it.
I like to pair this with grilled romaine for dinner! Yum!
Ready for a delicious, fresh side dish this weekend? Time to roast up some corn!
Disclosure: I am a blog partner with Cooking Light; however, this is not a compensated post.
Need more recipe ideas? Check out the Recipe Index by Mommy Hates Cooking.
- 8 Corn on the Cob with Husks
- 1 Tbsp Salt
- 2 Tbsp Butter, Melted
- Gently pull back husks and clean off silks from the cob. Place husk back over corn and place in a large pot of salted water.
- Let this boil for about 45 minutes before removing from the pot.
- Roast on the grill in husks for 8 minutes on each side, keeping it at medium-high heat.
- Serve with butter.