Longhorn Steakhouse Corn On The Cob Recipe

Alright, gather 'round, 'cause I'm about to let you in on a little secret. You know that sidekick to your steak that's been stealing the show at Longhorn Steakhouse? The one that's been making your taste buds do the happy dance? Yeah, that corn on the cob. Well, I'm spilling the beans on how to make it at home. And let me tell you, it's as easy as buttering up your grandma for an extra slice of pie.

First Things First: The Corn

Now, you might be thinking, "I've tried grilling corn before, and it's been a hot mess." Well, hold onto your hats, because I'm about to change your corn game forever. The secret? Fresh, sweet corn. None of that canned or frozen stuff. You want to hear that kernels pop like a good ol' kernel popcorn when you bite into it. So, hit up your local farmer's market or grocery store and snag some ears that are plump and have a nice, healthy green husk.

Husk It Like You Mean It

Alright, now that you've got your corn, it's time to get naked. No, not you, the corn. Strip that husk off like you're peeling a banana. But here's the thing, you want to keep the stalk on. It's like the corn's little handle, making it easier to hold onto while you're grilling. Plus, it adds a certain rustic charm to the whole dish. Once you've got it stripped down, pull off any remaining silk. It's like pulling weeds in your garden, but with way more satisfaction.

Butter: The Unsung Hero

Now, here's where things get real. Butter. Lots of it. I'm talking enough butter to make Paula Deen blush. But don't go reaching for that tub of margarine. We're talking the real deal here. The kind that comes from a cow, not a lab. And while we're at it, let's not skimp on the salt. We're talking a good ol' sprinkle, like you're seasoning a cast iron skillet.

Grill Time: The Main Event

Alright, now that your corn is naked and your butter is softened, it's time to get grilling. Fire up that grill like you're cooking for a backyard BBQ. You want those flames to be licking the grates like a cat at a bowl of cream. Once it's hotter than a two-dollar pistol, slap those ears of corn right on there. You want those kernels to get all plump and juicy, like a kid on a sugar high.

Fire Grilled Corn On The Cob Longhorn

Now, here's where you might be tempted to flip it like a pancake. But hold your horses. You want to let it sit there and soak up all that delicious grill flavor. After about 10 minutes, give it a quarter turn. Then, let it sit for another 10. Repeat this dance until you've got those beautiful grill marks all over. It's like a corn tattoo, but way tastier.

Roll in the Flavor

Alright, now that your corn is all grilled up and looking fine, it's time to roll it in all that butter and salt. You want to get it all up in there, like a kid at an ice cream sundae bar. But here's the thing, you don't want to miss out on that delicious, smoky flavor. So, don't go washing off all that goodness. Just give it a quick rinse under cold water to cool it down. Then, pat it dry like you're drying off after a swim.

Fire-Grilled Corn on the Cob | Food Network | Fire grilled corn on the

Serve It Up: The Grand Finale

Now, here's where you get to show off. Slice those ears of corn into rounds, like you're slicing a loaf of bread. Then, pile them high on a platter. It's like a corn tower, and you're the architect. Sprinkle on a little more salt, just for good measure. And there you have it. Corn on the cob that's every bit as good as Longhorn's. Your taste buds are going to be doing the cha-cha, and your family's going to be begging for seconds.

So, there you have it. The secret to Longhorn Steakhouse's corn on the cob, straight from the horse's mouth. Or should I say, the cow's udder? Either way, you're welcome. Now, go forth and grill. And remember, the key to great corn is love, patience, and enough butter to make a grown man weep.