Veg Grill: Herb Butter-Basted Corn-On-The-Cob

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* Exported from MasterCook *

 

Herb Butter-Basted Corn-On-The-Cob

 

Recipe By : The Vegetarian Grill by Andrea Chesman, page 27

Serving Size : 6 Preparation Time :0:00

Categories : Side Dishes Vegetables

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

6 ears corn -- unhusked

1 fresh herb sprig -- see below

1 garlic clove

1/2 teaspoon salt

1 1/2 tablespoons unsalted butter

 

SERVES 6

 

This may be gilding the lily, but it is a wonderful way to enjoy fresh

corn-and you need less butter than you might think. The choice of herb is

limited only to what you can pluck outside your kitchen door or buy at the

store.

 

Herb sprig: such as basil, cilantro, oregano, thyme, savory, chives, garlic

chives

 

1. Prepare a medium-hot fire in the grill.

 

2. Peel back the husks from the corn and remove the silks. Place in water

to soak for at least 10 minutes.

 

3. On a cutting board or in a mortar, combine the herb, garlic, and

salt. Mince finely or pulverize. Add the butter to the mortar or combine

in a bowl with the herb mixture, and work until you have a smooth

paste. Lightly spread on the corn. Bring the husks back over the cobs.

 

4. Grill the corn, turning frequently, until the husks are dry and the

kernels are beginning to brown, 15 to 20 minutes. Serve hot off the grill.

 

Variations

 

Pesto-Grilled Corn: Substitute 3 tablespoons Pesto or Cilantro Pesto (see

separate recipes) for the herb butter. Brush on the corn as above. jerk

Corn. Substitute jerk Paste {page 232) for the herb butter. The recipe

makes enough for a dozen ears of corn.

 

 

 

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