Sweet, crunchy cobs of fresh corn seasoned with butter and herbs pair perfectly with grilled meats like chicken and steak.
ears fresh sweet corn, cleaned
cup butter, melted
tablespoons chopped fresh basil
tablespoon chopped fresh parsley
teaspoon garlic salt
Heat gas or charcoal grill. Cut 4 (18x12-inch) sheets of heavy-duty foil. Place each ear of corn on center of 1 foil sheet. In small bowl, mix herb butter ingredients. Brush or spoon herb butter over surface of each ear. Bring up 2 sides of foil so edges meet. Seal edges, making tight 1/2-inch fold; fold again, allowing space for heat circulation and expansion.
Place wrapped corn on grill over medium heat. Cook 15 to 20 minutes, turning occasionally, until tender. Open foil carefully to allow hot steam to escape. Drizzle corn with any remaining herb butter.
For fresher, stronger flavor, finely chop one clove of garlic to use in place of the garlic powder.
Dried herbs may be used in place of fresh herbs, but the aroma and flavor will be different and much milder. Figure one-third of the amount of fresh herbs, and use this small quantity when substituting dry herbs for fresh.
NUTRITION INFORMATION PER SERVING
Serving Size: 1 Serving
- Calories from Fat
% Daily Value
- Total Fat
- Saturated Fat
- Trans Fat
- Total Carbohydrate
- Dietary Fiber
- Vitamin A
- Vitamin C
Exchanges:1 Starch; 0 Fruit; 1 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.