Chef Nils' October Recipe of the Month: Grilled Street Corn



Everyone loves corn on the cob, but it need not be mundane. Chef Nils’ recipe this month infuses savory scents and tastes, along with the smooth, smoky char in each cob. A real backyard crowd pleaser.

Yield: Serves 4 - 8

Corn Cobb, 8 each
Salt, 0.25 cup
Sugar, 1 cup
Water, 2 gallon
Butter, 16 oz.
Garlic, 2 oz.
Parsley, 2 oz.
Salt, 0.5 Tbs.
Pepper, 0.5 Tbs.
Mayonnaise, 2 Cup
Chipotle w/ Sauce, 0.25 can
Salt, 0.5 Tbs.
Pepper, 0.5 Tbs.
Lime Juice, 2 oz.
Tabasco, 6 dashes


1) Peel back husk from corn, but do not remove completely.
2) Remove all the hairs from the corn, and replace the husk.
3) In either a bucket or large pot, place hot water, and add salt and sugar to water.
4) Stir to combine and submerge corn.
5) Let corn sit for atleast 4 hours, overnight even better.
6) Turn grill on medium high heat, and bring to temperature.
7) Oil the grill and place corn on grill.
8) Close lid to grill and cook for 15-20 minutes, turning the corn every five minutes.
9) Remove corn from grill and pull back husks for service, leaving husks attached.
10) Baste the corn with the garlic herb butter, then smear the chipotle mayo over the top of each ear of corn.

1) Place 2 oz. butter in saute pan with garlic, cook for 5 minutes on low heat to remove raw garlic flavor.
2) Cool down garlic butter.
3) In separate bowl, combine remaining ingredients. Then add chilled garlic butter. Mix thoroughly.

1) Using a food processor, place 4 oz. mayo and 1/4 can of chipotle and blend until smooth.
2) Combine all ingredients in bowl, and mix thoroughly.

Enjoy with an ice cold beer.

Cheers, Chef Nils