Grilled Corn on the Cob with Basil-Parmesan Butter
Category
Salads - Soups - Sidedishes
Sub
Category
None
Servings
4
Ingredients
4 ears of corn
1/2 stick butter, at room temp
2 Tbsp basil chiffonade
1 clove garlic, minced
1/4 cup grated parmesan
salt and pepper
Instructions
Shuck the corn, leaving a couple of layers on the corn. Soak the corn in a sink of cool water while heating the grill to high. Combine the remaining ingredients in a small bowl, mixing thoroughly.
Grill corn until the outer husks have mostly charred, about 20 minutes, rotating occasionally for even cooking. Remove from heat and let cool enough to handle. Remove remaining husks and slather with the butter. Serve warm. (I actually threw the buttered corn back on the grill for a few minutes to rewarm them because they had cooled too much before lunch.)
Originally Submitted
1/30/2011
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