June 5, 2009

Roasted Corn on the Cob


Silver Queen corn should be coming soon to the markets. I've seen a batch of Silver King and right now we are enjoying the young, sweet yellow corn that is available. I roasted on the grill the other night several ears which goes great with my Horseradish Parsley butter.

Roasted Corn
6 to 8 ears sweet corn
1 stick butter
1 tablespoon horseradish
1 teaspoon Dijon mustard
1 tablespoon minced parsley
1 teaspoon salt
Black pepper to taste

Fold down the husk and clean ears removing the silks, bring husks back enclosing the ear. Soak in cold water right before cooking. Have butter at room temperature and mix with remaining ingredients, put aside. Grill corn on high heat for 20 to 25 minutes turning frequently or until done and husks are charred. Keep warm and serve corn with the butter mixture.

Variations: Recipes for Butter Logs are in my published cookbook, Grits to Guacamole – Included are: Blue Cheese, Cilantro Lime, Garlic Basil and Parmesan and are all very good to use when grilling corn.

 See what others are grilling with my good friend Dara and the summertime food event...“Get Grillin’ with Family Fresh Cooking and Cookin’ Canuck, sponsored by Ile de France Cheese, Rösle, Emile Henry, Rouxbe and ManPans.”

1 comment :

  1. This is a wonderful way to prepare corn, Drick. I can practically taste how sweet it is. Thanks so much for sharing this in our Get Grillin' event!

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