Sweet Grilled Corn
Description
Sweet grilled corn gets brushed with an herb butter made with Parmesan, rosemary, sage, basil, and thyme, then wrapped in foil for a simple summer side.
Ingredients
•
8 ears corn, husk and silk removed
•
1/2 cup butter, melted
•
1 1/2 tablespoons macadamia nut oil
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1/2 cup grated Parmesan cheese
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2 tablespoons minced garlic
•
1 teaspoon crushed rosemary
•
1 teaspoon rubbed sage
•
1 teaspoon dried basil
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1 teaspoon dried thyme leaves
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1 1/2 teaspoons salt
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1 1/2 teaspoons pepper
Directions
1
Soak corn in cold water for 1 to 3 hours.
2
Preheat an outdoor grill for medium heat and lightly oil the grate. Drain corn and pat dry.
3
Stir melted butter and oil together in a bowl; stir in garlic, rosemary, sage, basil, thyme, salt, and pepper, then stir in Parmesan.
4
Place each ear corn in center of a sheet of aluminum foil; brush with butter mixture, then tightly wrap in foil. Gently puncture foil a few times to allow excess steam to escape while grilling.
5
Cook on the preheated grill, turning frequently, until kernels are tender when pierced with a knife, 20 to 30 minutes. Remove from the grill and check for doneness; if not done, cook 5 minutes more.