Garlic Butter Breadcrumb Corn on the Cob
Boiled corn coated in a garlic butter and herb breadcrumb crust, then grilled until golden. The melted butter infuses each kernel with roasted garlic flavor while the seasoned breadcrumb coating crisps on the hot grill, creating a textured contrast. Fresh parsley adds brightness to this simple grilled side.
Ingredients
- 6 corn on the cob, husks and silks removed
- 1 cup butter
- 2 tablespoons olive oil
- 6 cloves garlic, crushed
- 1 cup breadcrumbs, seasoned
- 1 tablespoon fresh parsley, chopped
- salt, to taste(optional)
- pepper, to taste(optional)
Instructions
- 1
Preheat barbecue.
- 2
Remove husks and silks from corn.
- 3
Boil corn in a large saucepan of salted water until tender.
- 4
Drain corn and let cool.
- 5
Melt butter in a saucepan, add olive oil, crushed garlic, salt, and pepper. Stir to combine.
- 6
Pour butter mixture into a shallow dish.
- 7
In another shallow dish, combine breadcrumbs and parsley.
- 8
Roll cooled corn in butter mixture until coated.
- 9
Roll buttered corn in breadcrumb mixture until well coated.
- 10
Place on hot barbecue and cook for about 10 minutes, turning frequently, until breadcrumbs are golden brown.
Tips
Seasoned breadcrumbs work best for maximum flavor without additional seasoning blends.
Let boiled corn cool completely before coating to prevent butter from melting off too quickly on the grill.
Good to Know
Refrigerate leftovers in an airtight container for up to 2 days. Reheat on a grill or in a 350F oven.
Prepare butter mixture and breadcrumb mixture up to 1 day ahead. Coat corn up to 4 hours before grilling.
Serve immediately while breadcrumb crust is crispy. Accompanies grilled meats and summer sides.
Common Mistakes
Do not skip cooling the boiled corn completely before coating, or the melted butter will slide off.
Do not stop turning the corn on the grill; constant rotation prevents burning and ensures even browning.