Grilled Corn

Summer is upon us, people.  It’s time to pull out the patio furniture, wear tank tops and get dehydrated (if you know what I’m saying..)

As a side bar, why doesn’t anyone say that? Let’s get dehydrated! I’ll be the lone pioneer on that one.  You can follow my lead.  If it feels awkward, just say it enough times that it feels normal.  That’s how trends start.  You can all say I started the dehydrated trend. You’re welcome.


Anyway, back to summer.  Along with all this dehydration, slight sunburns and patio furniture, it’s grilling season.

And I believe in the power of grilled corn. It’s a compass that pulls me towards full belly oblivion.  Meet ya there to get dehydrated?


Grilled Corn

By Whitney, May 7, 2013

Grilled Corn



Combine the softened butter, parsley, salt, pepper, garlic and garlic salt together until well incorporated.   Pull the husks down from the corn, keeping them intact.   Remove the silks and slather with the compound butter.  Pull the husks back up to cover the butter and tie at the top with kitchen twine.  Grill over medium heat for 25 minutes.  Remove the husks and serve.



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About Whitney

Whitney is the Founder of Whit's Amuse Bouche, a nationally recognized food and humor blog. When she's not in the kitchen, you can find her with a glass of california cabernet in one hand and a hot glue gun in the other. She prefers sweat pants to real ones. View all posts by Whitney →

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