09 July 2011

This is another recipe from Steven Raichlen's book, How to Grill.  It's a really fun and tasty way to prepare sweet corn in the summertime.

Grilled Corn on the Cob

4 ears sweet corn in their husks
6 tbsp butter, at room temperature
2 tbsp fresh herbs, minced
1 clove garlic, grated
Salt and pepper

Preheat grill to high.

Stip back the husks of the corn, starting at the top of the ear, kind of like peeling a banana.  Leave the husk attached at the stem end.  Remove the silk and fold the husk back over the stalk.  Tie the husk with string to form a handle.

Place the butter, herbs, and garlic in a small bowl and beat until smooth and creamy.  When ready to cook, lightly brush each earn of corn with a little bit of the herb butter and arrange on the hot grate, positioning the ears in such a way that the husks are away from the fire.  Grill the corn until the kernels are handsomely browned all over, 8 to 12 minutes in all, turning as needed, brushing with the remaining butter, and seasoning generously with salt.  Remove the corn from the grill and serve at once.

Makes 4 servings.

Pretty easy.  You can make it even easier too.  Instead of making the herb butter, you can just brush the corn with regular butter.  Or you can even use olive oil.  That's what I did when I made this corn for my Grilled Vegetable Salad.

I don't have string, so we have been making this without tying the husks back.  It works okay that way, but I would recommend using the string if you have it.  I need to get some.

Isn't it pretty?  It makes for a lovely presentation to go with any summertime feast. 

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