Posted by / 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.

  • 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....

"Sonnet 18," 1–4

E.A.T. local E.A.T. well

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"Some people eat to live; I live to eat." -Tim Vidra

An avid home cook, I believe in using simple ingredients, local when possible and am inspired by the principles of supporting a sustainable food system. I’ve cultivated this blog as a way to share my passion for the preparation and enjoyment of food in a way that everyone from beginners to long time foodies can get involved in.



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