 |
Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 6 |
|
âWe love grilled veggies and this recipe is a family favorite,â notes Sue Gronholz of Beaver Dam, Wisconsin. The sweet corn husks are soaked first for precise steaming and served with a tasty marjoram butter. Ingredients:
6 large ears sweet corn in husks |
1 tablespoon minced fresh marjoram or 1 teaspoon dried marjoram |
1/2 teaspoon lime juice |
1/2 cup butter, softened, divided |
3/4 teaspoon salt, divided |
24 fresh marjoram sprigs |
Directions:
1. Soak corn in cold water for 20 minutes. Meanwhile, in a small bowl, combine the minced marjoram, lime juice, 1/3 cup butter and 1/4 teaspoon salt; set aside.
2. Carefully peel back corn husks to within 1 in. of bottom; remove silk. Combine the remaining butter and salt; spread over corn. Top with marjoram sprigs. Rewrap corn in husks and secure with kitchen string.
3. Grill corn, covered, over medium heat for 25-30 minutes or until tender, turning occasionally. Remove marjoram sprigs. Serve corn with reserved butter mixture. Yield: 6 servings.
|
|