GarnetTigerMom
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- Aug 27, 2007
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Grilled Corn
Ingredients:
4 ears Sweet Corn in their husks
6 tablespoons Butter (3/4 stick), at room temperature
2 tablespoons Fresh Flat-Leaf Parsley, minced
1 clove Garlic, minced
Coarse Salt and Black Pepper
Cooking Instructions:
You will also need: Butcher’s string
Set up the grill for direct grilling and preheat to high.
Fashion the husk of each ear of corn into a handle, tying back the husks with butchers string, and remove the corn silk.
Place the butter, parsley, and garlic in a mixing bowl and whisk or beat until smooth and creamy.
When ready to cook, lightly brush each ear of corn with a little of the garlic-parsley 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 and pepper. Remove the corn from the grill and serve at once.
Variations: Dill, basil, or tarragon all make tasty alternatives to the parsley in the butter. Grilled corn kernels make a delectable addition to salsas and salads. Lay the ears on their side and cut the kernels off the cob with broad lengthwise strokes of a knife.
Ingredients:
4 ears Sweet Corn in their husks
6 tablespoons Butter (3/4 stick), at room temperature
2 tablespoons Fresh Flat-Leaf Parsley, minced
1 clove Garlic, minced
Coarse Salt and Black Pepper
Cooking Instructions:
You will also need: Butcher’s string
Set up the grill for direct grilling and preheat to high.
Fashion the husk of each ear of corn into a handle, tying back the husks with butchers string, and remove the corn silk.
Place the butter, parsley, and garlic in a mixing bowl and whisk or beat until smooth and creamy.
When ready to cook, lightly brush each ear of corn with a little of the garlic-parsley 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 and pepper. Remove the corn from the grill and serve at once.
Variations: Dill, basil, or tarragon all make tasty alternatives to the parsley in the butter. Grilled corn kernels make a delectable addition to salsas and salads. Lay the ears on their side and cut the kernels off the cob with broad lengthwise strokes of a knife.
yummie! I love grilled corn!