Grilled Corn with Basil and Lemon Butter
By Bridget LancasterPublished on July 30, 2013
Time
55 minutes
Yield
Serves 4 to 6
Ingredients
6 tablespoons unsalted butter, softened2 tablespoons minced fresh basil 1 tablespoon minced fresh parsley 1 teaspoon grated lemon zest ½ teaspoon salt ¼ teaspoon pepper 1 (13 by 9-inch) disposable aluminum roasting pan 8 ears corn, husks and silk removed2 tablespoons vegetable oil
Before You Begin
Use a disposable aluminum roasting pan that is at least 2¾ inches deep.
Instructions
- Combine butter, basil, parsley, lemon zest, salt, and pepper in small bowl.
- FOR A CHARCOAL GRILL: Open bottom vent completely. Light large chimney starter mounded with charcoal briquettes (7 quarts). When top coals are partially covered with ash, pour evenly over grill. Set cooking grate in place, cover, and open lid vent completely. Heat grill until hot, about 5 minutes.FOR A GAS GRILL: Turn all burners to high; cover; and heat grill until hot, about 15 minutes.
- Meanwhile, place flavored butter in disposable pan. Brush corn evenly with oil and season with salt and pepper to taste.
- Grill corn over hot fire, turning occasionally, until lightly charred on all sides, 5 to 9 minutes. Transfer corn to pan and cover tightly with aluminum foil.
- Place pan on grill and cook, shaking pan frequently, until butter is sizzling, about 3 minutes. Remove pan from grill and carefully remove foil, allowing steam to escape away from you. Serve corn, spooning any butter in pan over individual ears.
Time
55 minutesYield
Serves 4 to 6Ingredients
6 tablespoons unsalted butter, softened
2 tablespoons minced fresh basil
1 tablespoon minced fresh parsley
1 teaspoon grated lemon zest
½ teaspoon salt
¼ teaspoon pepper
1 (13 by 9-inch) disposable aluminum roasting pan
8 ears corn, husks and silk removed
2 tablespoons vegetable oil
Ingredients
6 tablespoons unsalted butter, softened
2 tablespoons minced fresh basil
1 tablespoon minced fresh parsley
1 teaspoon grated lemon zest
½ teaspoon salt
¼ teaspoon pepper
1 (13 by 9-inch) disposable aluminum roasting pan
8 ears corn, husks and silk removed
2 tablespoons vegetable oil
Ingredients
6 tablespoons unsalted butter, softened
2 tablespoons minced fresh basil
1 tablespoon minced fresh parsley
1 teaspoon grated lemon zest
½ teaspoon salt
¼ teaspoon pepper
1 (13 by 9-inch) disposable aluminum roasting pan
8 ears corn, husks and silk removed
2 tablespoons vegetable oil
Why This Recipe Works
To infuse grilled corn with the flavor of herbed and spiced butters, we first char the corn over a hot fire and then transfer it to a roasting pan full of flavored butter. We cover the pan with aluminum foil and continue to cook the sweet, toasted ears over the flame until they pick up flavor.
Before You Begin
Use a disposable aluminum roasting pan that is at least 2¾ inches deep.
Instructions
- Combine butter, basil, parsley, lemon zest, salt, and pepper in small bowl.
- FOR A CHARCOAL GRILL: Open bottom vent completely. Light large chimney starter mounded with charcoal briquettes (7 quarts). When top coals are partially covered with ash, pour evenly over grill. Set cooking grate in place, cover, and open lid vent completely. Heat grill until hot, about 5 minutes.FOR A GAS GRILL: Turn all burners to high; cover; and heat grill until hot, about 15 minutes.
- Meanwhile, place flavored butter in disposable pan. Brush corn evenly with oil and season with salt and pepper to taste.
- Grill corn over hot fire, turning occasionally, until lightly charred on all sides, 5 to 9 minutes. Transfer corn to pan and cover tightly with aluminum foil.
- Place pan on grill and cook, shaking pan frequently, until butter is sizzling, about 3 minutes. Remove pan from grill and carefully remove foil, allowing steam to escape away from you. Serve corn, spooning any butter in pan over individual ears.
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