Grilled Corn in the Husk with Tomato-Basil Butter
May 21, 2015, Updated May 13, 2025
It’s Barbecue Season! Baste corn with bursting flavor – cover with husk and grill outdoors. Add crumbled feta or cotija cheese to the grilled corn if desired
Oh the pleasure of summer corn!
Corn is sweet and satisfying and a perfect addition to a balmy summer barbecue. Try it grilled in the husk for stellar results, unwrap the flavor!
Grilling corn in its husk keeps the corn kernels pump and juicy, while imparting a gentle smokey essence. Read the recipe and discover how simple it is to pull back the husk, remove the silk and slather with a flavorsome, savory Tomato Basil Butter. This creates a bit of steam inside the husk – simply delicious! Pop on the hot grill and cook until nicely charred on the exterior – the corn will not overcook, but remains a vibrant yellow color with crunch.
Luckily fresh corn is available year-round, and in Spring it’s here – shipped from warmer climates with it’s husk on. Side dishes have become creative and an interesting way to add vibrance to the same old home cooked dinner menus. Think of how restaurants now have a category of just “Sides”! I admit, I look at these listings first before ordering – many times it’s the heart of a kitchen… and I love interesting vegetable preparations.
Add crumbled feta or cotija cheese if desired and enjoy!
You will love the crunch and flavor!
Karen
Grilled Corn in the Husk with Tomato-Basil Butter
Equipment
- 1 outdoor grill
Ingredients
- 4 ears ears fresh corn, bi-color kernels are nice
- 4 tablespoons unsalted butter, softened, I use organic
- 1 medium ripe tomato
- 1/4 teaspoon pink sea salt, try Hawaiian Alaea
- 1/8 teaspoon freshly ground pepper
- 1/4 teaspoon dried oregano, crumbled
- 8 large fresh basil leaves, cleaned, sliced thinly
Instructions
- To prepare the corn: Pull down the husks and remove the inner silk. Place under cold water to moisten. Remove all but 3 layers of the husk. Save a few husks to tie the corn for serving.
Prepare the Tomato Butter:
- Place the softened butter into a small bowl. Cut tomato in half, remove the seeds. Grate the tomato into a bowl down to the skin, discard skin. Drain the tomato from it's juice – add the pulp only to the butter. Use the juice for another recipe if desired. Add salt, pepper and oregano, mix in with a fork.Heat the grill to high heat.
- Cover the corn with half of the butter. Brink husk back covering the corn. Place on the hot grill, cover. Turn with tongs twice – when getting dark on one side, slightly turn. The corn is finished when bright yellow in color, and the husk has started to char, about 5 minutes. (If the husk opens a bit – that’s good, brings some extra grilled flavor to the corn.)
To Serve:
- Place the corn on a serving platter. Pull back the husks. Add the sliced basil to the reserved butter, mix in and brush the corn just before serving. (If the butter firms up, soften in a microwave a bit, then brush the corn.) Tie each with a 1/2″ wide piece of reserved husk.
- Add some crumbled feta cheese to the corn (1 T. for each ear) before serving, if desired, for a creamy-salty taste.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
