Sunday, June 14, 2015
We got this recipe from Wine Awesomeness (who got it from www.Food52.com). We made the butter for the original recipe, but have since used it on tilapia, cornbread muffins and risotto. In other words, it's not just for grilled corn (even though it does make the best grilled corn I have ever had!).
Grilled Corn with Basil Butter
8 ears of corn, shucked
2 sticks unsalted butter at room temperature
1 cup basil, loosely packed
1 tbsp sea salt
Preheat the grill to medium hot.
Roll corn in olive oil and sprinkle with salt. When grill is hot, add corn and close lid. Rotate the corn a few times, until some of the kernels are blistered and the rest are bright and shiny yellow. This shouldn't take longer than 8 minutes. Be careful not to overcook, or the corn will be dry.
Meanwhile, add the butter, basil, and salt to a food processor and let it rip. You many need to scrape down the sides once or twice. When the basil is finely chopped and the butter has a light green tint, it's done.
When the corn comes off the grill, slather it with the basil butter. Sprinkle with a little more salt if desired. Eat immediately.