I love grilled corn. Its so natural, so tasty, so Quebec. Corn is being harvested now and it is yummy. I was talking to a farmer today at Marché de Jardiners in La Prairie and he said that the timing of the picking is what makes corn sweet. They have to be picked young. When left on the vine they become pasty. Good to know for the next time your picking corn!!!
- 4 ears of corn
- 1/4 cup softened butter
- 1 tablespoon finely chopped fresh herbs (basil, parsley, oregano, thyme)
- 1/2 – 1 teaspoon lemon zest
- 1 garlic clove mashed
- black pepper
- 1 tablespoon lemon juice
- Soak corn in cold water for 20 minutes.
- Meanwhile, in a small bowl, combine the butter, herbs, garlic, parsley, lemon, pepper and salt. Carefully peel back corn husks to within 1 in. of bottoms; remove silk. Spread butter mixture over corn.
- Rewrap corn in husks and secure with kitchen string. Or husk corn and use foil to wrap them once they are buttered, allowing space for heat circulation and expansion. Grill corn, over medium heat for 25-30 minutes or until tender, turning occasionally. Cut strings and peel back husks or remove foil
- Drizzle corn with any remaining herb butter.