Pluck Buttered Corn on the Cob (Grilled or Boiled)

Few things say summer like a fresh, juicy ear of buttered corn on the cob —but this recipe takes the classic up a notch with the addition of Pluck organ-based seasoning. You can prepare your corn two ways: grilled in its husk for a lightly charred, smoky flavor, or boiled for tender, crisp bites. Once cooked, the corn is slathered in butter and generously sprinkled with Pluck, delivering a savory umami kick along with micronutrients like iron, zinc, and B vitamins. It’s a nutrient-packed upgrade to a nostalgic comfort food, making it a must-have for backyard barbecues, picnics, and weeknight dinners alike. This simple preparation keeps the corn juicy, the flavors bold, and the clean-up minimal—an ideal recipe for busy summer nights.

Leave husks on corn and place directly on the grill. Turn once the husk is lightly browned. Inner corn will steam and cook in about 7-10 minutes depending on the temperature of your grill. You want the corn to be crispy not dry.

Boil a large pot of water. Remove husks from cob. Once boiling, place the cob in the water and allow to cook for about 7 minutes. Corn should be crisp but not tough. Remove with tongs.

Once corn is cooked, lather in butter and coat with Pluck. Enjoy!