Click here to visit the new home of KitchenDaily!

Hot on KitchenDaily:

 

Grilled Corn Cob with Garlic Brown Butter
0
0
0
0
0
  • total
  • prep

Provided By:
Curtis Stone

  • Would you say this recipe is...
    + VOTE NOW

    • Ingredients

    Serves:

    Directions

    Place a small heavy saucepan over medium heat. Add the butter and cook for 5 minutes or until the butter melts and becomes golden brown, swirling the pan occasionally. Remove from the heat; stir in the garlic. Set aside until the butter is almost cold, then add the parsley and lemon juice. Place the butter mixture in a bowl and chill until the mixture is cold and firm.

    Fold back the husks from the corn cobs and remove the corn silk (keep the husks attached to the cobs). Soak the corn in a large bowl of cold water for 1 hour. Drain and pat the corn dry.

    Prepare the barbecue for medium heat. Tear a few corn husks into long strips. Gather the husks at the base of a corn cob and tie them with the husk strips to secure. Repeat with the remaining corn cobs. Spread the garlic butter all over the corn kernels. Sprinkle the corn kernels with salt and pepper. Place the corn on the grill. Cover and cook, turning occasionally, for 15 to 20 minutes, or until the corn is soft and juicy and the husks are lightly charred.

    What do you think?

    Add a Comment

    Sign in »
    *0 / 3000 Character Maximum

    1 Comment

    Filter by:
    rcyrilj

    Way over cooked -- Fresh sweet corn does not need a lot of cooking -- in fact when boiling 3 minutes is all you need for perfect corn. When you over cook the sugars in the corn are converted to starches and the corn looses its natural sweetness. When grilling probably 5 minutes is long enough -- just enough to get it warm. Longer cooking makes the corn tough -- then you have to cook even longer to start it breaking down and become tender again which just reduces the sweetness even more,

    June 14 2011 at 10:04 AM Report abuse rate up rate down Reply

    Also on AOL >>>