Recipe of the Week: Grilled Corn with Parmesan Herb Butter

Grilled Corn with Parmesan and Herb Butter

When I researched this recipe there was quite a debate about grilling the corn with the husks on or off - try it both ways. The majority says the corn doesn't dry out if you leave the husks on - but I always have a hard time getting all the "fuzz" off!!

Also, some say it's a good idea to soak your corn in water (husks and all) for 30 minutes prior to grilling (this would create steam which aids in the cooking process). Experiment....that's the fun part!

Enjoy!

Stacy

Ingredients:

1 stick (4 ounces) butter, softened

1/2 cup finely grated Parmesan cheese

1/2 teaspoon pepper

1 teaspoon each of fresh tarragon, rosemary, basil and parsley

6 ears corn, in their husks (soaked for 30 minutes prior to grilling)

Directions:

1. In a medium bowl, beat together the butter, cheese, pepper and herbs until creamy. Spoon onto a sheet of plastic wrap or waxed paper, roll into a log and freeze until chilled, at least 20 minutes or up to 2 days.

2. Preheat a grill or grill pan to medium-high. Turn the corn occasionally, until the husks are charred on all sides, about 15 to 20 minutes.

3. Remove corn from grill and let sit for 5 minutes. Carefully remove the silks and charred husks from the corn (use a clean towel if necessary to brush off).

4. Cut the chilled butter into small pieces and serve with the corn.

Images courtesy of google images