I've done grilled corn on the cob before but people love
it so much and with all of the upcoming festivals this
is one of my favorite things. Even just the aroma of
grilled corn is awesome. This GRILLED CORN W/SAVORY BUTTER
one is easy to do and the trick is in the spread. You do
need to whip that together hours ahead of time to allow
time to chill.
I will admit as I get a little older I'll be the first one
to pull out a knife and cut my corn off the cob so I don't
get it stuck in my teeth. Check out the cool 'corn off the
cob' using a bundt pan tip down below too.
For many this is the unofficial end of Summer but I intend
to squeeze out every last drip of sunshine. Hope you enjoy
a long holiday weekend!
Marzee
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RECIPE: GRILLED CORN W/SAVORY BUTTER
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INGREDIENTS:
1/2 cup butter, softened
3 tablespoons chopped fresh dill weed
3 cloves garlic, minced
6 fresh ears of corn, with husks on
DIRECTIONS:
Stir together first 3 ingredients; cover and chill 8 hours.
Remove husks from corn. Grill corn, uncovered, on a lightly
greased grill rack over medium heat about 10 minutes or
until corn is tender, turning occasionally. Serve with
herbed butter.
Yield: 6 Servings
Category: Vegetables, Grill
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BUTTERING UP THE CORN:
For an easy way to butter corn on the cob...get a
wide-mouth jar tall enough to submerge a single ear
of corn. Fill the jar 3/4 full of hot water, and pour
melted butter on top of the water. The butter will
rise to the top (oil and water don't mix easily).
Steam, grill or otherwise cook corn on the cob with
the leaves on. When ready to butter, peel back the
leaves, but don't remove them. Use the leaves as a
handle, dip the corn in the jar, and as you remove it,
it gets a nice coating of butter.
CORN OFF THE COB:
For an easy way to cut corn off the cob neatly, stand
the shucked ear in the central tube of an angel food
cake pan, then with a paring knife, cut straight down,
sending the kernels into the pan below. It's a beautiful
thing!