Thursday, July 18, 2013

Grilled Corn on the Cob with Basil Sea Salt Butter

 I like to enjoy corn on the cob often during the season because I think it can give any dinner a summer twist.  I have made corn on the cob in the oven, on the stove, on a campfire, and on the grill.  Making it on the grill is SUPER easy and it eliminates all pots and pans!

  • 6 Ears of Corn on the Cob
  • 2 Fresh Basil Leaves
  • 4 Tablespoons of Unsalted Butter
  • 1 teaspoon Lemon Juice
  • Sea Salt to taste
Serves 6

Combine butter, lemon juice, basil leaves, and sea salt in small food processor.  Pulse until well combined. This works better if the butter is a LITTLE soft.  Then use a small rubber spatula to form into a log. I usually place it on a piece of plastic wrap and stick it in the freezer for a couple of minutes to harden it a little and make it easier to form.  Then I place it in fridge until I am ready to use it.  When it is cold it is easy to slice and place on top of corn.  
Soak the corn in the husks in cold water for about 15-20 minutes.  This will keep the moisture in the corn and keep the husks from burning.  
Place corn on the grill with the rest of your delicious dinner. Rotate the corn often.  Cook for about 15 minutes.  Carefully remove husks from cob, they will be HOT!
Serve immediately with the Basil Sea Salt Butter

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