Grilled Corn with Shallot-Parsley Rub

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Perfect for large quantity cooking, the savory butter compliments the sweetness of barbecued corn. Make the butter mixture ahead of time and store in refrigerator for up to 3-4 days. Make sure to bring to room temperature before using.

See Also

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Smoked Corn on the Cob

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  • 4-6 ears of corn, husks in tact, silk removed
  • 1/2 cup/120 mL butter
  • 1/4 cup/60 mL flat leaf parsley
  • 1 shallot, roughly chopped
  • 1 teaspoon/5 mL white vinegar
  • 1/2 teaspoons/2.5 mL kosher or sea salt

  • Prep Time: 10 minutes
  • Cook Time: 10 minutes

  • Total Time: 20 minutes
  • Yield: Serves 4 to 6


To clean corn, pull husks down, but do not remove them. Clean off corn silk. Place corn into a large container of water and allow to soak for a few hours. Meanwhile, combine butter, parsley, shallot, vinegar, and salt in food processor. Pulse until mixture is well combined. Rub each ear with butter mixture and fold husks back over. Preheat grill for medium heat. Place corn on to grill and make sure to turn frequently during cooking process.

Grill for 8-10 minutes. Remove from heat and serve.

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