Greek-Style Corn on the Cob a La Evelyn
photo by lazyme
- Ready In:
- 4 ears corn, husked and silk removed
- 1⁄3 cup butter, melted
- 1 tablespoon extra virgin olive oil
- 1 large garlic clove, minced finely
- 1⁄2 tablespoon of fresh mint, minced
- 1⁄2 tablespoon fresh Greek oregano, minced
- 2 tablespoons fresh basil, minced
- 1 tablespoon fresh Italian parsley, minced
- 1⁄4 teaspoon ground cumin
- 1 -2 pinch ground cinnamon
- 1⁄4 teaspoon sugar
- Prepare the corn for cooking and set aside.
- Meantime heat grill or bring to boil a large pan of water. (For stove top directions, read *NOTE below.).
- Melt butter then stir in all the other ingredients. Mix well.(Can use a mini-blender to facilitate.).
- Using a pastry brush, apply the butter mixture lightly and evenly on each corn cob.
- Grill for about 2 minutes all around, until cooked but not burnt. Keep basting on the butter mixture to the corn as it cooks.
- Serve immediately.
- *NOTE: To cook on stop top, bring water to boil.
- Carefully add the corn to the water.
- Reduce heat and cover and let corn sit in water for about 5 minutes. Drain. Baste on the butter mixture.
Questions & Replies
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Awesome flavor!! I cut the fresh mint down to 1/4 tbsp just due to personal preference. This recipe made some so-so store bought corn really shine!! I think a little sprinkle of parmesan cheese or feta would be a great addiditon as well. Thanks Evelyn. Made for a Seasoned Sailor and his Sassy Sirens - ZWT6.
Boiled the corn first then brushed with butter. Intended to grill for a few minutes but the BBQ ran out of juice. This was the talk of the meal. We all loved the hint of cumin and the occasional punch of other flavours. This may just be my new standard for corn on the cob. Thanks for sharing. Made for ZWT6 Seasoned Sailor and his Sassy Sirens.