• 4 ears sweet corn, in their husks
• 6 tablespoons (3/4 stick) butter, at room temp
• 2 tablespoons minced fresh flat-leaf parsley
• 1 clove garlic
• coarse salt and black pepper

1. Set up the grill for direct grilling.
2. Fashion the husk of each ear of corn into a handle, and remove the corn silk. Basically, this involves peeling back the husk, like a banana, but leave it attached at the stem. Kind of a pain, but worth it because it makes it much easier to turn them on the grill.
3. Place the butter, parsley, and garlic in a mixing bowl and whisk or beat until smooth and creamy.
(Ok, we don’t do it that way on account of laziness. We skip the parsley altogether and use jarred minced garlic. So basically, we put the butter and a tsp or two of minced garlic in the microwave and melt until it’s liquid. See? easier.)
4. When ready to cook, lightly brush each ear of corn with the garlic butter. Arrange on the grill so that the husks are away from the fire.

5. Grill the corn until the kernels are browned all over, about 8-12 minutes in all, turning as needed. Brush with the remaining butter mixture and season with salt and pepper as you grill.
6. Serve immediately.

(From the book How to Grill: The Complete Illustrated Book of Barbecue Techniques and Recipes by Steven Raichlen.)

Tags: grilled corn, grilling, Recipes

This entry was posted by Cathy on Sunday, August 2nd, 2009 at 2:00 pm and is filed under Recipes. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.