Garlic Rosemary Grilled Corn
Delicious fresh corn on the cob with a garlic, rosemary, balsamic vinegar, and olive oil sauce slowly basted on the grill... nom nom nom! If you're looking for another amazing corn option, or even if you're not, you need to try this one!
- 4 tbsp olive oil (divided)
- 2 tsp minced garlic
- 2 tsp chopped rosemary
- 1 1/2 tbsp balsamic vinegar
- 1 tsp agave
- 4 ears corn on the cob, shucked
- Heat a pan over medium low.
- Add 1 tbsp olive oil to the pan, swirl to coat.
- Add the minced garlic and chopped rosemary to the pan and cook, stirring for 1 - 2 minutes or so (just to take the edge off).
- Using a spatula transfer garlic, rosemary, oil mixture to a heat proof container (I just use my pyrex mixing cup).
- Add remaining olive oil, balsamic vinegar, and agave to the container and mix thoroughly.
- Get your grill heated, medium or so, doesn't need to be piping hot for this one.
- If you haven't already, shuck your corn and then put it on the hot grill.
- Baste the top of each ear of corn with a bit of the sauce (careful for flare ups due to the high oil content). Cover and cook for about 2 minutes. Rotate each ear a quarter turn and repeat with the basting and cooking for a total of about 8 minutes.
- Remove corn from grill and sprinkle with salt and pepper. Enjoy!
There are so many fabulous ways to make grilled corn on the cob (not the least of which is just plain... maybe a little butter, salt, and pepper)! You have elotes (delicious Mexican street corn!), a new one for me this year Yaki Tomorokoshi (Japanese street corn!), and many more but you can always use a new one in your repertoire, so try this delicious garlic rosemary grilled corn today! I've also made it by dropping the balsamic and just using butter, garlic, and rosemary... another super delicious way to do it!