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VEG: Grilled Corn On the Cob

Source of Recipe

bhg.com


List of Ingredients

• 6 fresh ears yellow and/or white sweet corn with husks
• 6 tablespoons butter, softened
• 36 sprigs or leaves cilantro or basil
• 100-percent-cotton kitchen string
• Lime or lemon wedges (optional)



Recipe

1. Carefully peel back cornhusks but do not remove. Remove and discard the silk. Gently rinse corn. Pat dry. Spread softened butter over each ear of corn. Space six herb sprigs or leaves evenly around cob, gently pressing herbs into butter. Carefully fold husks back around tops of cobs. Tie husk tops with kitchen string.

2. Grill corn on the rack of a covered grill directly over medium heat for 25 to 30 minutes, turning and rearranging with long-handled tongs 3 times, until kernels are tender. Or arrange a covered grill for indirect grilling. Grill corn on the rack above the center of the grill for 25 to 30 minutes, turning and rearranging 3 times, until kernels are tender.

3. To serve, remove the string from corn. Peel back husks. If desired, squeeze lime juice over cilantro corn or lemon juice over basil corn. Makes 6 servings.