 |
Prep Time: 15 Minutes Cook Time: 25 Minutes |
Ready In: 40 Minutes Servings: 8 |
|
This corn was a hit at my 4th of July party. Everyone had at least 2 pieces, and oooohed and ahhhhhed over it. It is every bit worth the effort. Ingredients:
8 medium sweet ears of corn |
1/2 cup butter, melted |
2 tablespoons minced fresh basil |
2 tablespoons minced fresh parsley |
1/2 teaspoon sea salt |
Directions:
1. Soak corn in cold water for 20 minutes. Meanwhile, melt the butter and combine with basil, parsely and salt.
2. Carefully peel back cornhusks to within 1 inch of bottoms; remove silk and paint butter on with a pastry brush.
3. Rewrap corn in husks and secure with kitchen string. Grill corn, covered, over medium heat for 25-30 minutes or until tender, turning occasionally. Cut string and peel back husks.
|
|