Monday, August 16, 2010

Grilled Corn on the Cob

Alright.  We all know how to do this (for the most part).  There is, of course, the debate as to whether you should grill with the husks on or off.  Or, if it is just better boiled.  I like it all ways. But, I made this last week (and again tonight) and it was really spectacular. This recipe was inspired by Steve Reichman's technique for grilling corn.   I used the fresh herbs I had in the garden.  And, because I served it with meat, I used Earth Balance margarine instead of butter.  However, it is amazing with butter.

4 ears of corn - husked
1/4 cup margarine (I like Earth Balance)
1 tsp salt
1 tsp pepper
2 tbsp chopped herbs (I used parsley and basil)
1 clove garlic, minced

1. Heat the grill.
2. Mash together the margarine, salt, pepper, herbs and garlic.
3. When the grill is hot, put the corn on the grill and brush with the margarine mixture.  Turn occasionally and brush with more of the margarine mixture.  Keep doing this until the corn is browned well.  This will take about 15-20 minutes. (You may hear some popping from the corn kernels.)
4. Eat. Spread more herbs on it.  Sprinkle paprika.  Whatever you like! 


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