| Prep: 5 mins | Cook: 8 mins – 11 mins | Difficulty: Easy | Serves: 6 |
| kcal | fat | saturates | carbs |
| 200 | 12g | 7g | 20g |
| sugars | fibre | protein | salt |
| 5g | 2g | 4g | 0.3g |
The moment I came up with the idea for Grilled Corn on the Cob with Cuban Oregano Butter, I knew it was going to be a game-changer. This dish perfectly marries the earthy sweetness of corn with the bold, aromatic notes of Cuban oregano, all rounded off with a zingy hint of lime. It takes me back to those sun-soaked summer days growing up in Atlanta, where grilling corn was as essential to the season as the warm Southern hospitality.
Embracing Simplicity
What I love most about this recipe is its simplicity and vibrant flavor profile. Corn is a staple not just in the South but in many parts of the world, including West Africa. There’s something inherently wholesome about biting into a juicy, charred ear of corn that’s been brushed with a luscious, herb-infused butter. It’s comfort food at its best, but with a twist that pays homage to my Nigerian heritage.
Cuban Oregano: A Hidden Gem
If you’ve never cooked with Cuban oregano before, you’re in for a treat. Unlike its more common Mediterranean cousin, Cuban oregano has a thicker leaf and offers a more robust flavor. This makes it a star ingredient in this recipe, lending a unique, aromatic depth to the butter. Combined with fresh lime juice and zest, the butter becomes an irresistible topping that elevates the corn to gourmet status.
Health Benefits
Let’s not forget the health perks. Corn is rich in fiber, which aids in digestion, and it’s also packed with essential nutrients like Vitamin C and potassium. Cuban oregano has medicinal properties too, including anti-inflammatory and antioxidant benefits. So not only does this dish satisfy your taste buds, but it also offers a nutritional boost — a double win!
Perfect Pairings
Grilled Corn on the Cob with Cuban Oregano Butter pairs wonderfully with a range of dishes. Think barbecued chicken, grilled salmon, or even a hearty potato salad. The flavors are versatile enough to complement a variety of meals, making it a great addition to any cookout or family dinner.
Generally, this dish reminds me of classics like Elote, the Mexican street corn slathered with mayo, cheese, and chili powder, but with a unique twist that feels both familiar and new. It’s a taste adventure worth taking!
So, next time you fire up the grill, give Grilled Corn on the Cob with Cuban Oregano Butter a spot on your menu. Trust me; it’s bound to become a staple in your culinary repertoire.
What You’ll Need
- 6 ears of corn, husked
- 1/2 cup (1 stick) unsalted butter, softened
- 2 tablespoons fresh Cuban oregano, finely chopped
- 1 tablespoon lime juice
- 1 teaspoon lime zest
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Method
Step One
Preheat your grill to medium-high heat. Make sure the grates are clean and lightly oiled to prevent sticking.
Step Two
In a medium bowl, combine the softened unsalted butter, finely chopped Cuban oregano, lime juice, lime zest, salt, and black pepper. Mix well until all ingredients are fully incorporated.
Step Three
Brush each ear of husked corn generously with the prepared Cuban oregano butter, ensuring all sides are coated.
Step Four
Place the buttered ears of corn directly on the preheated grill. Grill the corn, turning occasionally, for about 10-12 minutes or until the kernels are tender and lightly charred on all sides.
Step Five
Remove the grilled corn from the grill and transfer to a serving platter. For extra flavor, brush the corn with any remaining Cuban oregano butter.
Step Six
Serve the Grilled Corn on the Cob with Cuban Oregano Butter immediately, while still warm. Enjoy!
