Posted by Tim Vidra / Thursday, August 18, 2011
Herb Roasted Corn on the Grill
If your garden is anything like mine then "herbs runneth over" is how Shakespeare would describe it. This is a wonderful, quick, easy, fresh (not to mention delicious) use for those herbs.Ingredients:
- Mint
- Rosemary
- Thyme
- Oregano
- Softened butter
- Season Salt
- Corn in husk
Soak corn in the husk covered in water for 30 minutes. Chop all herbs coarsely and combine. Carefully peel husks down keeping them in tact. Spread butter over kernels, sprinkle with herbs and season salt - then pull the husks back up to cover the kernels. Grill on a warm non flaming grill for 10-13 minutes turning occasionally (E.A.T. Tip: using my Weber grill I always build my coals to one side, utilizing the side without coals as my warm or safe side of the grill to prevent flare ups). Remove from grill and serve with husks on.
Corn is in season and herbs are overrunning the garden so what are you waiting for?
Shall I compare thee to a summer's day?
Thou art more lovely and more temperate:
Rough winds do shake the darling buds of May,
And summer's lease hath all too short a date....
Thou art more lovely and more temperate:
Rough winds do shake the darling buds of May,
And summer's lease hath all too short a date....
"Sonnet 18," 1–4
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