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Cookbook

 

Corn on the Cob
with Basil-Parmesan Butter

Corn on the Cob

Makes 4 servings

Prep Time: 10 minutes
Grilling Time: 10 to 15 minutes

 

Butter:
1/4 cup (1/2 stick) unsalted butter, softened
1/4 cup freshly grated Parmigiano-Reggiano cheese
2 tablespoons finely chopped fresh basil
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1/4 teaspoon granulated garlic

4 ears corn, husked

1. To make the butter: In a small bowl, mash the butter ingredients together with the back of a fork, and then stir to distribute the seasonings throughout the butter.

2. Brush about 1 tablespoon of the seasoned butter all over each ear of corn. Grill over Direct Medium heat until browned in spots and tender, 10 to 15 minutes, turning occasionally. Serve warm with the remaining butter spread on the corn.

Buy the Book!

 

from:
Weber's Real Grilling Cookbook
by Jamie Purviance
Sunset Publishing Corporation
Softcover, 304 pages, $24.95
ISBN: 0376020466
Recipe reprinted by permission.

 

Weber's Real Grilling Cookbook

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This page created May 2005

 
 

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