Monday, August 15, 2016

Easy Grilled Corn

Corn on the cob is best when cooked on the day you buy it.  Otherwise, store it in the refrigerator for a day or so.  
First a little prep work.  peel the husks back, but leave attached to the ear.  Remove as many of the silks as you can.  For extra deliciousness, soak the corn in milk for an hour in the refrigerator before grilling. The milk acts like a brine and gives the corn added moisture and flavor.  Found this tip in betterhomesandgardens grilling secrets magazine which by the way is an awesome source of grilling recipes and ideas.  
Recover the ears with the husks.  Tear or cut a long piece of husk and use to tie the tip of the husks together.
Grill corn for 25 minutes or until kernels are tender.  Turn the cobs occasionally.  Top with flavored butter below.

Use a whisk or beater on low to whip 1/2 cup softened butter until fluffy.  Add 1 tablespoon fresh lemon juice and 1 teaspoon snipped fresh Italian parsley.  Continue blending until fully incorporated.  Using aluminum foil or wax paper to roll butter into a 6 inch log.  Chill at least 30 minutes.  

Top corn with flavored butter and enjoy!

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