The All-American summer staple, corn on the cob, is terrific when grilled. The heat of grilling intensifies the sweetness of the corn. Smear with a soft, spice herb butter and dig in.
3-4tablespoonsroom temperature buttercoconut butter, dairy butter, or earth balance
1 1/2tablespoonsfinely chopped fresh parsley
1/4teaspoongranulated garlicor a clove of finely chopped fresh garlic
pinch of saltoptional
6large ears fresh corn on the cobpreferably organic, see links below
Olive oilas needed
Start by making your butter. You can mix it by hand in small bowl or whirl it together in the small bowl of a food processor. Combine butter through salt (if using) until smooth. Refrigerate until serving. Let it stand a little while at room temperature so it spreads on easily while the corn is hot.
To clean corn, peel husks back like a banana peel. Strip off the corn silk and discard. If you are going to tie the husks like in the photo, use a long, thin piece of the husk and tie the ends together. You can also strip the husk and silk completely. As you clean each ear, place on a rimmed backing sheet or in a casserole dish and cover with a damp kitchen towel.
Heat up the grill and clean the grate with a grill brush. Rub each ear with a little olive oil. Place cobs on grill and close lid. Check and turn ever few minutes with a pair of tongs. You want even charring or blackened kernels on all side. How much is up to you. It takes about 10-12 minutes over all.
Serve hot, smeared with spiced herb butter.
Recipe from Chef Sally Cameron of AFoodCentricLife.com