It’s Barbecue Season! Baste corn with bursting flavor – cover with husk and grill outdoors. Add crumbled feta cheese to the grilled corn if desired
- 4 ears fresh corn, bi-color kernels are nice
- 4 tablespoons organic butter, softened
- 1 medium, ripe tomato
- ¼ teaspoon pink sea salt, try Hawaiian Alaea
- ⅛ teaspoon freshly ground pepper
- ¼ teaspoon dried oregano, crumbled
- 8 large fresh basil leaves, cleaned, sliced thinly
Heat the grill to high heat.
To prepare the corn:
Pull down the husks and remove the inner silk.
Place under cold water to moisten. Remove all but 3 layers of the husk. Save a few husks to tie the corn for serving.
Prepare the Butter:
Place the softened butter into a small bowl.
Cut tomato in half, remove the seeds. Grate the tomato into a bowl down to the skin, discard skin.
Drain the tomato from it’s juice – add the pulp only to the butter. Use the juice for another recipe if desired.
Add salt, pepper and oregano, mix in with a fork.
Cover the corn with half of the butter. Brink husk back covering the corn.
Place on the hot grill, cover. Turn with tongs twice – when getting dark on one side, slightly turn.
The corn is finished when bright yellow in color, and the husk has started to char, about 5 minutes.
(If the husk opens a bit – that’s good, brings some extra grilled flavor to the corn.)
Place the corn on a serving platter. Pull back the husks.
Add the sliced basil to the reserved butter, mix in and brush the corn just before serving.
(If the butter firms up, soften in a microwave a bit, then brush the corn.)
Tie each with a 1/2″ wide piece of reserved husk.
Add some crumbled feta cheese to the corn (1 T. for each ear) before serving, if desired, for a creamy-salty taste.
This recipe may not be reproduced without the consent of it’s author, Karen Sheer.