I still remember the first time I tried grilled corn with blistered cherry tomatoes. It was at a friend's backyard barbecue, and honestly? I wasn't expecting much. Corn is corn, right? Wrong! The combination of the smoky, sweet corn with the tangy, burst-in-your-mouth cherry tomatoes was a revelation. Now, this recipe is a summer staple in my house. What does this mean for you? It means you're about to discover a flavor explosion that's incredibly easy to make and perfect for any outdoor gathering. We're talking sweet corn, juicy cherry tomatoes, and a luscious herb butter that ties everything together. Sounds good? Keep reading.
This dish isn't just about the taste; it’s about the experience. The smoky aroma wafting from the grill, the sizzle of the tomatoes as they blister, and the satisfying crunch of the corn as you take that first bite – it's pure summer bliss. You can grill the corn in the husks for a steamy, tender result, or shuck it for a more charred and smoky flavor. You know, sometimes, I even add a sprinkle of Parmesan cheese at the end! I know, sounds kinda weird, but don't knock it 'til you try it!
Required Equipments
- Grill
- Tongs
- Basting Brush
- Mixing Bowl
- Skewers (optional)
Grilled Corn with Blistered Cherry Tomatoes: Frequently Asked Questions
Grilled Corn with Blistered Cherry Tomatoes
Elevate your summer grilling game with this easy recipe for grilled corn with blistered cherry tomatoes. Sweet corn meets tangy tomatoes in a symphony of flavors, finished with a luscious herb butter.
⏳ Yield & Time
Yield: 4 servings
Preparation Time: 10 minutes
Cook Time: 20 minutes
Total Time:
🍽 Ingredients
📖 Instructions
- Prep the corn: If grilling in the husk, soak the corn (still in its husks) in cold water for at least 30 minutes. This prevents the husks from burning and keeps the corn moist. If you prefer grilling without the husks, shuck the corn and remove the silks.
- Prepare the tomatoes: In a mixing bowl, toss the cherry tomatoes with 1 tablespoon of olive oil, salt, and pepper. If using skewers, thread the tomatoes onto them, leaving a little space between each tomato. This helps them cook evenly.
- Make the herb butter: In a small bowl, combine the softened butter, minced garlic, chopped basil, chopped parsley, salt, and pepper. Mix well until all ingredients are evenly incorporated. Set aside.
- Preheat the grill: Preheat your grill to medium heat (around 350-400°F or 175-200°C). If using a charcoal grill, make sure the coals are evenly distributed.
- Grill the corn: Place the corn on the preheated grill. If grilling in the husk, close the lid and grill for about 15-20 minutes, turning occasionally, until the husks are charred and the corn is tender. If grilling without the husk, grill for about 10-12 minutes, turning frequently, until the kernels are slightly charred and tender.
- Grill the tomatoes: Place the tomato skewers (or the bowl of tomatoes, if not using skewers - be careful!) on the grill. Grill for about 5-7 minutes, turning occasionally, until the tomatoes are blistered and starting to burst. Watch closely, as they can burn quickly.
- Baste the corn: Once the corn is grilled, carefully remove it from the grill. If grilled in the husk, let it cool slightly before peeling back the husks. Brush the corn generously with the prepared herb butter. Make sure to get the butter in between all those yummy kernels!
- Combine and serve: Arrange the grilled corn and blistered cherry tomatoes on a serving platter. Garnish with extra chopped fresh basil and parsley, if desired. Serve immediately and enjoy! This is best enjoyed fresh off the grill. Don't let it sit too long, or you'll miss the magic.
📝 Notes
- For a smokier flavor, use a charcoal grill. Soak the corn in water for at least 30 minutes before grilling to prevent burning.
- If you don't have fresh herbs, you can use dried herbs, but reduce the amount to 1 teaspoon each.
- Add a pinch of red pepper flakes to the butter mixture for a spicy kick.
🍎 Nutrition
Calories: 250 kcal
Protein: 5g
Fat: 14g
Carbohydrates: 30g
Fiber: 4g
Calcium: 30mg
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