Tuesday, April 5, 2011
Grilled Corn on the Cob with Basil Parmesan Butter
Grilled corn on the cob is the perfect pair to so many grilled dishes..it is much easier and much more delicious than traditional boiled corn. The basil-parmesan butter adds that something extra and makes your average weekly dinner extra special.
Here is how:
1. Husk 4 ears of fresh corn
2. Rub the ears with softened butter.
3. Sprinkle the ears with Parmesan-Reggiano cheese, dried basil, sea salt (I used fresh ground pink Himalayan salt), fresh ground black pepper and minced granulated garlic.
5. Cover the ears in tin foil and grill over direct medium heat until slightly browned and tender...turn the ears throughout grilling and it takes aboutt 10-15 minutes.
Serve the ears with some butter mixed with Parmesan and basil and enjoy the decadence.
Here is to..just a little something extra! xo