INGREDIENTS:
- 4 corn cobs, with husks still attached
- 4 tablespoons unsalted butter, softened
- coarse salt
- fresh parley
- fresh chives (or substitute your favorite herb)**
- and any other seasonings you can tolerate/desire.
**Chives are from the onion family, please tread carefully as they are in the try it list.
TIP: The peeled back corn husks become a convenient “handle” when you are eating it!
DIRECTIONS:
- Peel back the husk without removing it. Pull it down in layers until you have lowered all the parts of the husk (without tearing them off!) If you accidentally remove a piece of the husk, don’t worry, move on.
- Remove the corn silk fibers and discard.
- Use kitchen twine to tie the husk down, and knot. (See photo)
- Prepare your butter herb mixture by softening butter. (Either leave the butter at room temp. for 30 minutes prior to assembly or microwave for about 10 seconds).
- Mix butter with your desired amount of seasonings. I chopped fresh chives and parsley from my garden, added a little freshly ground black pepper, and coarse salt. Use whatever other seasonings you can tolerate.
- Use a culinary brush to smear the butter herb mixture onto all exposed parts of your corn cob, (not the husks).
- Heat grill to medium heat. Place corn on grill, with tied-backed husks hanging over the edge of the grill. (You do not want the husks or twine exposed to direct heat, it will burn).
- Cook approximately 2-3 minutes a side until heated.
