Prep 15 mins
Cook 30 mins
This is fantastic! If you need another way to jazz up your next BBQ, look no further. Found this on the Good Morning America site. It is courtesy of David Walzog, executive chef of the Steakhouse at Monkey Bar in New York. Seem like a lot of butter? You can enjoy the leftovers on bread, over steak, salmon, or poultry, even tossed into pasta dishes. (or just cut the recipe in half) Very easily a new favorite of mine.
- 8 corn on the cob
Sundried tomato butter
- 1 lb sweet butter, softened
- 12 pieces sun-dried tomatoes
- 3 garlic cloves
- 2 tablespoons basil, julienned
- 3 tablespoons parsley, chopped
- 1 tablespoon kosher salt
- 1 tablespoon ground black pepper
- 1 lemon, zest of
- Pull away the husk and leave it attached to the cob.
- Remove the silk from the corn cob and re-cover the corn with the husk.
- Soak in a large bowl of chilled water for one to two hours before proceeding. After the corn has been soaked, pull back the corn husk and generously coat the corn with the sundried tomato butter (recipe below).
- Note: I am in favor of skipping the butter now as it gets a little messy on the grill when I do it it like this. Serving the roasted corn with the butter is enough for me.
- Cover the corn back up with the husk and tie the husk onto the cob using butcher twine.
- Place this over low-medium heat on the grill, and allow to grill for 20 to 25 minutes, turning 4 to 5 times throughout the cooking time.
- To serve, unwrap the corn from the husk, and coat with some softened sundried tomato butter.
- SUNDRIED TOMATO BUTTER.
- In a heavy stand mixer, place the softened butter. Using the paddle attachment, whip the butter until smooth.
- Puree the sundried tomato, lemon zest, garlic and herbs and combine with the whipped butter. Season with salt and black pepper.
- Chill before using.