Friday, June 20, 2014

Grilled Corn on the Cob

Yummy yummy.  Hubby and kids devoured this!!!

8 tablespoons unsalted butter, room temperature
½ teaspoon kosher salt
2 tablespoons honey
8 ears fresh yellow or white corn
2 tablespoons extra-virgin olive oil chopped fresh parsley

In a small bowl, combine the butter, salt, and honey.
Preheat your grill to medium.
Remove the husks and all of the corn silk from the ears.
Wash the corn to remove any stray pieces of silk. Pat dry.
Using a pastry brush, lightly coat each ear with olive oil.
Grill the corn, turning often, until the the corn kernels are slightly charred and tender, 15 to 20 minutes.
When the corn is done, brush each ear with some honey-butter and serve with extra butter alongside.


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