Greek-Style Corn on the Cob a La Evelyn |
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Prep Time: 5 Minutes Cook Time: 6 Minutes |
Ready In: 11 Minutes Servings: 4 |
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Came up with this idea on the fly for the Greek Forum recipe challenge. Old world meets New World. Opa! Ingredients:
4 ears corn, husked and silk removed |
1/3 cup butter, melted |
1 tablespoon extra virgin olive oil |
1 large garlic clove, minced finely |
1/2 tablespoon fresh mint, minced |
1/2 tablespoon fresh greek oregano, minced |
2 tablespoons fresh basil, minced |
1 tablespoon fresh italian parsley, minced |
1/4 teaspoon ground cumin |
1 -2 pinch ground cinnamon |
1/4 teaspoon sugar |
salt |
pepper |
Directions:
1. Prepare the corn for cooking and set aside.
2. Meantime heat grill or bring to boil a large pan of water. (For stove top directions, read *NOTE below.).
3. Melt butter then stir in all the other ingredients. Mix well.(Can use a mini-blender to facilitate.).
4. Using a pastry brush, apply the butter mixture lightly and evenly on each corn cob.
5. Grill for about 2 minutes all around, until cooked but not burnt. Keep basting on the butter mixture to the corn as it cooks.
6. Serve immediately.
7. *NOTE: To cook on stop top, bring water to boil.
8. Carefully add the corn to the water.
9. Reduce heat and cover and let corn sit in water for about 5 minutes. Drain. Baste on the butter mixture.
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