Ryan came home the other day from the field with dinner and said two of my favorite things were served tonight- lobster mac and cheese and corn on the cob! Corn is one of my favorite components in summer dishes because it’s so versatile. You might have already seen me use corn this summer is recipes like my Poblano Corn Salad or as a topping on my Barbeque Chicken Pizza. It tastes delicious raw or cooked and its natural sweetness when its ripe is addicting. My favorite way to cook corn is by grilling or charing it because of the smokey sweet flavor created. I never boil it because, like all boiled foods, the nutritional properties end up in the water. As long as you have the grill going this recipe takes no time at all but will quickly become a family favorite.
Makes: 4 servings
Prep Time: 20 minutes Cooking Time: 10 minutes Total Time: 30 minutes
4- corn ears, husks kept on
1/4 cup (4 tbs) butter at room temperature
1/4 cup loosely packed fresh basil leaves, minced
1 lemon, zest and juice
2 cloves garlic, minced
1 tbs grated Parmesan cheese
- Whip the butter together with the minced basil, garlic, lemon juice, lemon zest, and Parmesan cheese with a whisk or rubber spatula until well blended. Lay a piece of saran wrap on your counter top and plop the butter down. Wrap the saran around it and mold it into a cube. Refrigerate until serving. (This can be done the day before or hours ahead of time).
- Preheat the grill to medium-high heat.
- Peel the husks back on the corn so that they remain intact but the ear is fully shown. Lightly drizzle with some olive oil and season well with salt and pepper.
- Arrange the corn on the grill so that the husks are sticking out and not touching the heat. The ends might get charred and crispy but that is fine. Grill the corn for about 3 minutes per side and 10 minutes total, rotating to brown all sides of the corn. Remove and serve on a platter with slices of the garlic basil butter.