Prep 15 mins
Cook 25 mins
I got this recipe from Taste of Home, and tweeked it just a bit. This corn was a hit at my 4th of July party. Everyone had at least 2 pieces, and oooohed and ahhhhhed over it. It is every bit worth the effort.
- 8 medium sweet ears of corn
- 1⁄2 cup butter, melted
- 2 tablespoons minced fresh basil
- 2 tablespoons minced fresh parsley
- 1⁄2 teaspoon sea salt
- Soak corn in cold water for 20 minutes. Meanwhile, melt the butter and combine with basil, parsely and salt.
- Carefully peel back cornhusks to within 1 inch of bottoms; remove silk and "paint" butter on with a pastry brush.
- Rewrap corn in husks and secure with kitchen string. Grill corn, covered, over medium heat for 25-30 minutes or until tender, turning occasionally. Cut string and peel back husks.
OMG this was sooo good!! The basil gave this a wonderful flavor. Perfect and a keeper!! Thanks for sharing.
This was really good! I enjoyed being able to use fresh basil and parsley from my garden too! I never thought to use basil on corn, but it really has a great, complementary flavor! It was a hit with the whole family!
This is our new favorite way to make corn on the cob! The corn has a different flavor then when boiled, plus it doesn't leave a pool of water on your plate from absorbed liquid. Another great thing is in the summer, the heat stays outside. made for Bargain Basement tag 2009.