>> Friday, June 25, 2010
With the summer season upon us, many people look for new ways to enjoy the old favorite- corn on the cob. Here's my slightly kicked up version!
4 ears of corn
1 stick butter, softened at room temp
2 TBSP fresh finely chopped parsley
1 TBSP fresh finely minced chives
2 garlic cloves
Dash of red pepper flakes
First, peel back the corn husks but DO NOT remove them. Pull out the silks and dispose of them. Recover the corn in the remaining husk.
Submerge corn in a container of cold water for 10-15 minutes. Mine needed help staying down, yes that's a Jungle Book coffee mug contributing to the cause. This allows the husks to absorb water, which keeps them from catching fire on the grill.
While corn is soaking, make your herb butter. Mash butter with a fork until smooth. Add parsley, chives, garlic paste and a dash of red pepper flake to the butter and stir to combine.
To make garlic paste, smash two garlic cloves with your knife. Sprinkle with salt then press and smear with the side of the blade repeatedly until a smooth paste is formed.
Remove the corn from the water and drain on a dish towel. Peel back the husks and slather with the butter.
Replace the husks over the corn and place on a hot grill for 15 minutes.
Spoon the rest of your butter mixture onto a piece of wax paper, roll it into a tube and chill or freeze for future use.
Delicious on baked potatoes!
Take the corn from the grill, allow to cool for a couple of minutes, then remove the blackened husks and serve!