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Grilled Marjoram Corn

 Grilled Marjoram Corn
“We love grilled veggies and this recipe is a family favorite,” notes Sue Gronholz of Beaver Dam, Wisconsin. The sweet corn husks are soaked first for precise steaming and served with a tasty marjoram butter.
6 ServingsPrep: 20 min. + soaking Grill: 25 min.

Ingredients

  • 6 large ears sweet corn in husks
  • 1 tablespoon minced fresh marjoram or 1 teaspoon dried marjoram
  • 1/2 teaspoon lime juice
  • 1/2 cup butter, softened, divided
  • 3/4 teaspoon salt, divided
  • 24 fresh marjoram sprigs

Directions

  • Soak corn in cold water for 20 minutes. Meanwhile, in a small bowl,
  • combine the minced marjoram, lime juice, 1/3 cup butter and 1/4
  • teaspoon salt; set aside.
  • Carefully peel back corn husks to within 1 in. of bottom; remove
  • silk. Combine the remaining butter and salt; spread over corn. Top
  • with marjoram sprigs. Rewrap corn in husks and secure with kitchen
  • string.
  • Grill corn, covered, over medium heat for 25-30 minutes or until
  • tender, turning occasionally. Remove marjoram sprigs. Serve corn
  • with reserved butter mixture. Yield: 6 servings.
Nutritional Facts: 1 serving (1 each) equals 259 calories, 17 g fat (10 g saturated fat), 41 mg cholesterol, 473 mg sodium, 28 g carbohydrate, 4 g fiber, 5 g protein.