Wednesday, February 16, 2011

Corn on the Cob with Basil-Parmesan Butter

Summer can't come quick enough for me. Here is another wonderful recipe for the grill. I would grill all year round if I could but I don't like getting rained on and having to check doneness by flashlight :) Another from Weber's Real Grilling.

1/4 C unsalted butter, softened
1/4 C freshly grated Parmigiano-Reggiano cheese
2 TBSP finely chopped fresh basil
1/2 tsp kosher salt
1/4 tsp freshly ground black pepper
1/4 tsp granulated garlic

4 ears corn, husked

1. To make the butter: In a small bowl, mash the butter ingredients together with the back of a fork, and then stir to distribute the seasonings throughout the butter.
2. Brush about 1 TBSP of the seasoned butter all over each ear of corn. Grill over direct medium heat until browned in spots and tender, 10 to 15 minutes, truning occasionally. Serve warm with the remaining butter spread on the corn.

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