Mike and I fixed this for lunch today, and man, did it turn out well! I've posted about the
plank-grilled salmon before, and the blackberry salad is pretty self-explanatory, but the roasted corn was fabu. It's now my favorite way to cook corn: something about the roasting process infuses it with great taste and makes butter and salt unnecesary.
- Preheat grill to 350 degress.
- Soak desired amount of whole ears of corn in water for 15-30 minutes.
- Peel the green husk back like a banana and remove the silks only.
- Make an herbal garlic paste with desired amount of fresh garlic, cilantro, parsley, basil, rosemary, oregano, and/or mint.
- Brush corn with olive oil, sprinkle with salt, pepper, and herb mixture to taste.
- Replace husks around corn and tie with butcher twine.
- Roast in husk for 15-30 minutes, until desired doneness.
- Discard husks and enjoy!
Mike and I fixed this for lunch today, and man, did it turn out well! I've posted about the plank-grilled salmon before, and the blackberry salad is pretty self-explanatory, but the roasted corn was fabu. It's now my favorite way to cook corn: something about the roasting process infuses it with great taste and makes butter and salt unnecesary.
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