This recipe is a great way to get rid of leftover herbs in your crisper or the bounty of herbs undoubtedly flourishing in your herb garden. Don't worry too much about quantities: the result is magical no matter how much you use.
- 6 ears fresh sweet corn, in their husks
1 stick unsalted butter, at room temperature
2-3 tablespoons fresh herbs (I used lemon thyme, rosemary, sage, and chives)
1 teaspoon lemon zest
2 teaspoons fresh lemon juice
1/2 teaspoon coarse salt
- About an hour before cooking, submerge the ears of corn in a deep bowl filled with cold water. Bring a charcoal or gas grill to medium-high heat.
- Lay the corn on the grill and roast for 15-20 minutes, turning frequently, until the outer leaves are blackened. Remove from the heat, let cool, and then remove the husks and silk.
- In a small bowl, mix together the butter, herbs, zest, lemon juice, and salt until thoroughly combined. Set aside.
- About 10 minutes before serving, return the husked corn to the grill and turn frequently until nicely browned. (If you hear the kernels begin to pop, then the corn is ready!) Serve right away, passing the butter mixture.
- Vegetables, Side Dishes
- North American