I was invited to a potluck yesterday and when I asked my friend what she would like me to bring, she quickly, and excitedly, responded, “grilled corn on the cob”…well, ok then! If prepared well, I find that corn on the cob is just so sweet and juicy that you can easily eat several ears in one sitting. That’s exactly what I wanted to try and offer to my friends. I think I hit the nail on the head when I came across this recipe, which used a selection of fresh herbs.
The first, and most meticulous task was shucking and cleaning the sweet corn. Most markets will provide a box or trash bag for you to discard the outer layers directly at the bin, which is what I did. However, when I got home I still had to get rid of leftover corn silk (those annoying fibrous hairs). After cutting each ear in half (for easier consumption), I soaked the pieces in a cold water bath. I then worked with some toothpicks and ran them along each piece of corn to pick out any remaining pesky pieces of silk.
Instead of bunching them up and chopping the herbs on a cutting board, I had read somewhere that it’s a lot easier to snip them with kitchen shears in a glass, and it was!
All that was left to do was put the butter mixture on the individual corn pieces (after making sure that they were patted dry) and place them in little foil packages. 🙂
Since the weather was iffy I wanted to prepare the corn in a way that could be cooked either on the grill or in the oven if needed. It was a good thing that I had an alternate plan because the drizzling and chilliness didn’t let up in time for an outside BBQ. Therefore, when I arrived at my friend’s house we simply set the oven to 375 degrees and baked the corn for about 20 to 25 minutes or until they were very hot (but not overcooked). We were all quite pleased with the results!
Here is the original recipe: http://www.food.com/recipe/herbed-corn-on-the-cob-grilled-in-foil-66258
6 ears fresh corn, cleaned
6 tablespoons sweet butter, softened
1 teaspoon salt
1 teaspoon sugar
1 teaspoon fresh basil
1 teaspoon fresh thyme
1 teaspoon fresh parsley
1 teaspoon fresh rosemary
6 pieces aluminum foil, big enough to wrap corn
1 Place one corn on each foil.
2 Mix remaining ingredient together and rub into each cob.
3 Wrap foil up around the corn and grill 15 minutes turning often.