Grilled Corn in the Husk with Tomato-Basil Butter
May 21, 2015, Updated Jul 22, 2021
It’s Barbecue Season! Baste corn with bursting flavor – cover with husk and grill outdoors. Add crumbled feta or cotija cheese to the grilled corn if desired
Ingredients
- 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
Instructions
- 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.
