Note: I was sent a Coyote Outdoor Grill to participate in the #CoyoteChallenge. All opinions are mine alone.
Last night, we finally broke in our snazzy new Coyote Outdoor Grill; it’s about time I started the Coyote Challenge! (Granted, I just got back from my honeymoon; it’s difficult to grill when you’re in a different country!) We had friends along for the adventure, so we made a few simple items to try out the grill.
Despite it being July, none of us had eaten corn on the cob yet! So naturally, we decided to make a quick grilled corn with an easy chive butter to test out the vegetable/fish grates. There isn’t much to it, so this recipe for Grilled Corn with Chive Butter was the perfect way to try out the grill for the first time.
We also shared a huge delicious piece of steak that Steve (our grill-master for the evening) had marinated first in an IPA (yum) and then transferred it into a more traditional herbed marinade (double yum). It was so juicy and delicious!
There were some other yummy grilling experiments that took place, but discussion of those are for another post. On to the recipe!
Ingredients:
- 4 ears of corn, shucked
- 1/4 cup salted butter, at room temperature
- 1 tablespoon finely chopped chives, plus more for garnish
- cooking spray, for the grill
- salt, if desired
To grill the corn, we added the vegetable/fish grate to the Coyote outdoor grill and set the burner to medium. The burners give off a ton of heat, so medium worked great for us. Set your grill for whatever temperature will give a good char while still allowing it to be low enough for the corn to cook.
Spray the grates with cooking spray and add the corn.
Cook, turning occasionally for 5-7 minutes, or until evenly charred and cooked through.
To make the chive butter, stir the chives into the softened butter until evenly combined.
Add a tablespoon of the butter to each of the ears of corn and serve immediately.
The heat of the corn melts the butter quickly, so be ready to spread it evenly on the corn before it all melts!
I love cooking corn unhusked right on the grill. The charred bits add a touch of a nutty flavor to the sweetness of the corn.
The chives bring a bright, very delicate onion flavor to the butter which is a nice contrast to the grilled bits. If you so wish, you can add a sprinkle of salt on top to make the flavors pop, but the salt in the butter does this nicely on its own!
Night one of grilling was a success! Fingers crossed for good weather this weekend so I can get my grill on again!
Ingredients
- 4 ears of corn, shucked
- 1/4 cup salted butter, at room temperature
- 1 tablespoon finely chopped chives, plus more for garnish
- cooking spray, for the grill
- salt, if desired
Instructions
- To grill the corn, preheat your grill for whatever temperature will give a good char while still allowing it to be low enough for the corn to cook (medium/medium high).
- Spray the grates with cooking spray and add the corn.
- Cook, turning occasionally for 5-7 minutes, or until evenly charred and cooked through.
- To make the chive butter, stir the chives into the softened butter until evenly combined.
- Add a tablespoon of the butter to each of the ears of corn and serve immediately. Sprinkle with salt if desired.
